Salt Lake Magazine HomeContestDan Nailen's Lounge ActDealsGetawayGlen Warchol's CrawlerIn The HiveIn The MagazineKid FriendlyMary's RecipeOn the TableOutdoorsPC LifeShop TalkUncategorizedFri, 29 Apr 2016 23:25:00 +0000First Taste: Stanza<p><span><span><span>For the issue of <em>Salt Lake</em> magazine that will hit newstands May 1, I wrote a piece about the business thinking at Main Street Management, the partnership between Joel LaSalle and Mikel Trapp, owners of Current and Undercurrent and of the just-opened <a href="">Stanza</a>.</span></span></span></p> <p><span>I heard a lot about the vision for Stanza, but I missed both “soft” opening nights, a kind of dress rehearsal when press and locals try the food free of charge while the restaurant works to get the kinks out of the kitchen line and the service staff.</span></p> <p><span><span><span>I heard—from guests and restaurant staff—that there were, indeed, a lot of kinks on those nights.</span></span></span></p> <p><span><span><span>But last night, when I dined there, the bumps were gone.</span></span></span></p> <p><span><span><span>Yes, they spotted me, so service was over-the-top gracious, undoubtedly friendlier and more solicitous than received by other diners.</span></span></span></p> <p><span>But restaurant critics are seldom successfully anonymous these days and most of them (Jonathon Gold of the </span><em>LATimes</em><span>, Leslie Brenner of the </span><em>Dallas Morning News, </em><span>John Mariani of everywhere) no longer even try to be. That's the result of a combination of factors: The Internet that has made celebrities of ordinary people, shrinking budgets at publications that prohibit paying dedicated restaurant critics, and, maybe, the ultimate silliness of it all. All those wigs and hats.</span></p> <p><span><span><span>At any rate, after 35 years of reviewing, I've learned a few things: Chefs either can or cannot produce superior food. If they can, they try to do it for every customer, not just the celebs and writers. It's surprising even to me how often I am served cold pasta or even rancid food when the restaurant knows I am a food writer. Yes, it actually happens.</span></span></span></p> <p><span><span><span>Stanza was built around its bar—by leaving the bar at Faustina nearly intact, the structure qualified as a remodel instead of new construction—and anyone who was familiar with that bar will feel at home here, although the menu has been utterly changed by beverage manager Jim Santangelo and cocktail designer Amy Eldredge. The wine list is friendly, with lots of by the glass and flight options and a broad range of prices. Naturally, it focuses on Italian wines and varietals. Prosecco and negronis for all!</span></span></span></p> <p><span>At the table, we ate house-made burrata with a beautiful fava bean relish, mussels cooked with prosecco and calabrese sausage with grilled lemons, a round loaf of house-made bread (to be used for sandwiches when Stanza opens for lunch)</span></p> <p><span><img alt="" height="450" src="/site_media/uploads/April%202016/stanzamussels.jpg" width="600"></span></p> <p><span>and a version of Caesar salad. I've almost given up on the anchovy battle, but it does seem odd to me when they are listed as “optional” on a Caesar salad—I feel they're definitive. Then again, so are eggs, and the dressing on this putative Caesar was called a mustard vinaigrette. In other words, this wasn't a Caesar salad at all. But it is a good salad of romaine hearts when you order it with anchovies; even garnished with a few whole fish so the umami was loud and clear.</span></p> <p><span><span><span>Carrot torchio (torch-shaped pasta) with shaved purple carrot and rabbit braised in milk and shredded in a light sauce. Of course, there's a tongue in cheek joke here about bunny rabbits and carrots (what's up, doc?) but there's sound culinary sense too—the gentleness of the milk braise and the sweetness of the carrot puree in the pasta dough melded to make this a soothing dish, just barely spiked with pickled fennel.</span></span></span></p> <p><span><span><span><img alt="" height="450" src="/site_media/uploads/April%202016/stanzarabbit.jpg" width="600"></span></span></span></p> <p><span><span><span>If you order it, note that the stew-like rabbit is at the bottom, so be sure to stir it up. When chef Phelix Gardner was at Pago, he served a <a href="">lamb and pasta dish</a> I will never forget—</span></span></span><span><span><span>mint leaves encased in pasta served with a lamb ragu. To my delight, he has revamped this dish for Stanza. Instead of whole leaves, he makes pappardelle with a mint puree and tops the broad noodles with lamb sugo—and if there's a definitive difference between ragu and sugo, someone please enlighten me. Castelvetrano olives provided tart contrast and grated pecorino underscored the sheepy (sheepish?) sweetness. The sauce, unfortunately, verged on too salty. </span></span></span></p> <p><span><span><span>Our third dish was agnolotti, the little pillows stuffed with pea puree and ricotta and served with Gulf shrimp and asparagus tips. The whole flavor was a bright spring green.</span></span></span></p> <p><span><span><span><img alt="" height="450" src="/site_media/uploads/April%202016/stanzapeas.jpg" width="600"></span></span></span></p> <p><span><span><span>All the pastas are made in-house, and Gardner takes creative advantage of that, meaning that the pasta dishes are totally Italian in spirit but not classically Italian. You can tell there's a real palate in the kitchen.</span></span></span></p> <p><span><span><span>In fact, there are two—to my surprise, David Bible, whose cooking I have always admired, is Gardner's chef de cuisine.</span></span></span></p> <p><span><span><span>Gardner delivered one dish that's on the menu but is still being tweaked. (This is where a food writer has an advantage over a lay diner.) Big elbows of seaweed pasta nested clams bathed in a white wine broth with tiny dice of pancetta and pickled fresno chilies. The three of us drank the broth with our spoons when the clams and pasta were gone. On the printed menu, this dish is listed as being made with bucatini, but the hollow curves of the elbows served as little cups for the savory broth—much better.</span></span></span></p> <p><span>We didn't eat a classical Italian meal, either. We stopped with pasta as our main course moscato and grappa for dessert. We'll have to go back to see if Stanza's bistecca fiorentina ($85) is as good as the one we had in Florence.</span></p>Mary Brown MaloufFri, 29 Apr 2016 23:25:00 +0000 the TableHEAL the Air<p><img alt="" height="435" src="/site_media/uploads/April%202016/gasmask.jpg" width="450"></p> <p>As a spring energy recharge (see what I did there?), HEAL has invited activist and <strong>writer <a href=";c=khFbMmfclkLcmZHM6YJPHbrngYY5uiGL">Rebecca Solnit</a> to speak at the <a href=";c=ku%2F1aDv0%2Bl2uRRa2a0kKfLrngYY5uiGL" target="_blank">13th Annual Spring Breakfast Fundraiser</a>. Solnit will give a lecture, "Hope in the Dark: The Case for Environmental Activism.” </strong></p> <p><img alt="" height="209" src="/site_media/uploads/April%202016/heal.jpg" width="300"></p> <p><strong>The breakfast is Tuesday (May 24) at the Falls Event Center in Trolley Square.</strong></p> <p><strong><a href=";c=RbWikn5uLSKCTOe4II9UzrrngYY5uiGL" target="_blank">Click here for tickets.</a> </strong></p>Glen WarcholWed, 27 Apr 2016 16:09:00 +0000 The HiveOutdoorsShow Review: Judah &amp; The Lion<p class="p1">Seriously, you don’t get a lot of shows like the one <a href="/blog/2016/04/25/preview-a-chat-with-judah-and-the-lions-spencer-cross/"><strong>Judah &amp; The Lion</strong></a> put on last night at The Complex.</p> <p class="p1"><img alt="" height="334" src="/site_media/uploads/April%202016/screen_shot_2016-04-27_at_2.54.54_pm.png" width="600"></p> <p class="p1">In the Tennessee band’s last hurrah on their nationwide tour, SLC got a veritable treat. When a group is this inventive, genre-defying, and bent on infecting audiences with joy (that importantly, does not seep into campiness) you really can’t go wrong – regardless of what your personal music sensibilities are.</p> <p class="p1">Halfway through heir lead singer (and band’s namesake), rightfully declared, “We have nothing to lose!” True to form, their balls-to-the wall set went from mellower folk-pop ditties like “All I Want Is You,” to ‘90s punk a la “Folk Hop &amp; Roll,” to a hip hop cover where the guys deftly had their shirts pulled up over their heads while unceasingly playing their instruments. </p> <p class="p1">In one number, they even lined up onstage and did an impressive booty-shaking Beyonce-esque shimmy. This band knows how to have fun, and doesn’t give a damn how they look while doing it. No pretense, just unadulterated optimism and adrenaline.  </p> <p class="p1">This is not to say they shied away from the serious stuff. “You guys ever had those times in your lives when it felt like everything was literally falling apart?” asked Judah Akers. “And you couldn’t be real with anyone because everyone else seemed to have it all together? I know a lot of us in the band have been there.”</p> <p class="p1">In the dark blue room, teen kids, their parents, and older fans in their 20s were silhouetted. As cheesy as it sounds, the frontman’s sentiment suddenly made it all relative. Yes, we’ve probably all had such times, in varied degrees, and here this bubbly band was, singing about “the end of the tunnel” (see “Kickin Da Leaves”).</p> <p class="p1">Most impressive was their closing song from penultimate album “Kids These Days.” It was like a depressing Hozier song made paradoxically optimistic, sing alongs galore: “Water” was a sultry, bluesy performance that filled the small room with the most daunting, persuasive ghost. </p> <p class="p1">Be sure to catch them next time they come by if you missed them. Listening to their albums is one kind of fun experience, but seeing them life is an entirely another. You’ll leave smiling and unsatiated in the best possible way.</p> <p class="p1">Go <a href="">here</a> to check out more photos from the show.</p>Salt Lake magazineWed, 27 Apr 2016 14:54:00 +0000;s Day Gifts<p>Give your mom something to smile about this weekend and surprise her with a handful of goodies you can find throughout the community.</p> <p><img alt="" height="750" src="/site_media/uploads/April%202016/kateosbornephotography-33967.jpg" width="500"></p> <p>Sunday Suppers; <a href="" target="_blank">Arte Haus Collectif</a></p> <p><img alt="" height="679" src="/site_media/uploads/April%202016/cn108ggd27-1.jpg" width="500"></p> <p>Organic Gold Hammered Hoop Necklace; <a href="" target="_blank">Katie Waltman</a></p> <p><img alt="" height="500" src="/site_media/uploads/April%202016/pillows40.jpg" width="500"></p> <p>Watercolor Floral Pillows; <a href="" target="_blank">Studio McGee</a></p> <p><img alt="" height="750" src="/site_media/uploads/April%202016/kateosbornephotography-32056.jpg" width="500"></p> <p>Monokle Collection Candle; <a href="" target="_blank">Monokle</a> (Also available at <a href="" target="_blank">Arte Haus Collectif</a>)</p> <p><img alt="" height="605" src="/site_media/uploads/April%202016/img_8185-1.jpg" width="500"></p> <p>Tape Measure; <a href="" target="_blank">O.C. Tanner Jewelers</a></p> <p><img alt="" height="750" src="/site_media/uploads/April%202016/wt0c0025s.png" width="500"></p> <p>Faux Peonies; <a href="" target="_blank">O.C. Tanner Jewelers</a></p> <p><img alt="" height="331" src="/site_media/uploads/April%202016/rd_bd_141223_13541.jpg" width="500"></p> <p>Aesop Resurrection Hand Balm; <a href="" target="_blank">The Stockist</a></p> <p><img alt="" height="706" src="/site_media/uploads/April%202016/vea_03_1024x1024_631713b6-63b3-40f4-8771-7cb8b832ff3b.png" width="500"></p> <p>Vea Earrings; <a href="" target="_blank">Bohem</a></p> <p><img alt="" height="806" src="/site_media/uploads/April%202016/whered-you-go-bernadette-casting-ideas.jpg" width="500"></p> <p>Where’d You Go, Bernadette; <a href="" target="_blank">The King’s English</a></p> <p><img alt="" height="337" src="/site_media/uploads/April%202016/screen-shot-2016-03-16-at-11.57.08-am.png" width="400"></p> <p>Acton Large Centerpiece; <a href="" target="_blank">Barclay Butera</a></p> <p><img alt="" height="600" src="/site_media/uploads/April%202016/kateosbornephotography-33973.jpg" width="400"></p> <p>Dishes; <a href="" target="_blank">Arte Haus Collectif</a></p> <p><img alt="" height="600" src="/site_media/uploads/April%202016/kateosbornephotography-33930-1.jpg" width="400"></p> <p>Throw; <a href="" target="_blank">Arte Haus Collectif</a></p> <p><img alt="" height="490" src="/site_media/uploads/April%202016/juniper-laurel-mint-dish-soap_large.jpg" width="400"></p> <p>Caldrea Cleaner; <a href="" target="_blank">Hip and Humble</a></p> <p><img alt="" height="443" src="/site_media/uploads/April%202016/img_8387.png" width="400"></p> <p>Candle; <a href="" target="_blank">Glass House</a></p> <p><img alt="" height="400" src="/site_media/uploads/April%202016/agean-short-ceramic-vase-c031a290-662c-4c92-b180-89bc5d4f7b6e_600_large.jpg" width="400"></p> <p>Agean Ceramic Vase; <a href=";featuredoption=14173915&amp;cid=202290&amp;kid=9553000357392&amp;track=pspla&amp;ci_src=17588969&amp;ci_sku=16718934-000-000&amp;gclid=CPaM9bDg5ssCFVE0aQodgjkHtA&amp;gclsrc=aw.ds" target="_blank">Overstock</a></p> <p><img alt="" height="533" src="/site_media/uploads/April%202016/img_8403.png" width="400"></p> <p>Sweet Taupe Lamp by Lampe Berger; <a href="" target="_blank">O.C. Tanner</a></p>Salt Lake magazineWed, 27 Apr 2016 10:19:00 +0000 Talk5 Ways to Eat Out and Stay Healthy<p class="p1">I am still working on figuring out my love language, but when my husband comes home and says, “let’s go out to eat”, I swoon! By the end of the day there is nothing better than a reprieve from cooking a meal for the family.</p> <p class="p1"><img alt="" height="650" src="/site_media/uploads/April%202016/photo_apr_23,_10_08_56_am.jpg" width="650"></p> <p class="p1">Salt Lake City has recently received a lot of attention for the foodie culture that has been growing at an exponential rate over the last few years. The restaurants are plentiful, varied, and offer dishes at all price ranges, making them accessible to the masses.  </p> <p class="p1">There is one draw back to all of these plentiful, accessible, varied, and down right yummy options for food.  It is so much easier to succumb to unhealthy eating.</p> <p class="p1">How can we enjoy eating out without over doing it and loosing control of a balanced diet? Good news! There are ways to do it. Europeans do it, so can we.  Here are five suggestions to help you make good choices for a healthy diet while eating out. </p> <p class="p1"><img alt="" height="442" src="/site_media/uploads/April%202016/photo_apr_25,_1_07_41_pm.jpg" width="650"></p> <h2 class="p1"><strong>First things first, choosing the restaurant is key.</strong></h2> <p class="p1"><strong></strong>Check the menu before you leave home. Find a place where they don't offer fried food, take the temptation away by not giving yourself the option. Pick a restaurant within walking distance if possible. Not only do you get exercise but it will make the whole dining experience seem leisurely and help slow your eating. The dining atmosphere also makes a big difference in how we consume. Eat at places that offer a calming and slow paced vibe. Enjoy every single bite!</p> <h2 class="p1"><strong>Second, skip the fancy drinks.</strong></h2> <p class="p1"><strong></strong>The sugar that is added to many mixed cocktails will only give you a headache and add to your unnecessary calorie intake. Also, skip the sugary sodas and drinks, choose water instead. Drinking water before and during a meal will make you feel the sensation of being full faster.</p> <h2 class="p1"><strong>Third, order a side salad first instead of an appetizer.</strong></h2> <p class="p1"><strong></strong>There are so many beautiful and varied salad options. Ask for the dressing on the side and be careful of the add ons. A side salad is best for you when you stick to the basics. </p> <h2 class="p1"><strong>Fourth, make it your way.</strong></h2> <p class="p1"><strong></strong>Most restaurant will add and subtract from the items on the menu to suit your desire. Substitute a salad for a less healthy side dish. Request a lighter oil-based dressing instead of a cream-based option or request dressing on the side. Many restaurants now offer small plates which can add more variety without adding more food and you can share with the table. This also makes the dining experience more communal and slows everything down.   </p> <h2 class="p1"><strong>Fifth, skip dessert.</strong></h2> <p class="p1"><strong></strong>I know, for some of you, this might take all of the joy out of having a meal out. If you just can’t pass on dessert ask your server if they have small portion desserts or dessert bites, like a cookie or fancy chocolate. </p> <p class="p1">Your love for dining out doesn't need to be foiled by the fear of an unhealthy diet.   Staying strong and making good choices is the most successful way to feeling good and looking good too!  </p>Salt Lake magazineWed, 27 Apr 2016 06:00:00 +0000 the TableDABC v. Brewvies<p>Despite a <a href="">plea</a> from former Mayor Rocky Anderson for citizens to attend the Utah DABC meeting Tuesday and speak out against the recent enforcement action against Brewvies, not much protest happened. (If you couldn't make the meeting because you had to work, comment <a href="" target="_blank">here</a>.)</p> <p>The DABC is threatening to fine <a href="">Brewvies Cinema Pub</a> and suspend its liquor license for showing an R-rated film (<em>Deadpool</em>). Utah Code forbids an establishment serving alcohol from showing a film or visual reproduction of a <a href="" target="_blank">sexual act</a> or even heavy petting.</p> <p>Brewvies hired Anderson as their lawyer and filed a First Amendment lawsuit against the state.</p> <p><img alt="" height="525" src="/site_media/uploads/April%202016/deadpool1.jpg" width="350"></p> <p>DABC Chairman Jeff Wright made it clear at the beginning of the meeting that the commission would have “no dialog with the public” about Brewvies while the suit was pending. He also made it clear that the commission “did not create, did not write, but must enforce” the state’s liquor laws. (See our blog about <a href="" target="_blank">the folks behind</a> the DABC curtain.) In other words, yelling at the DABC about the state's stupid liquor laws is the equivalent of screaming at the busboy because your soup is cold.</p> <p>Two citizens did speak, anyway. Jon V. Harper, the Democratic candidate for state Attorney General, used the opportunity to slam the Republican AG’s office for taking on another expensive lawsuit that they are destined to lose. The section of liquor law applying to Brewvies is flat-out unconstitutional he said, and similar laws have been struck down in other states. Harper referred to a U.S. Supremes case:</p> <p><strong><em>The U.S. Supreme Court clearly ruled in 1996, in 44 Liquormart, Inc. v. Rhode Island, that liquor regulations cannot be used to restrict speech that would otherwise be prohibited under the First Amendment. In other words, the State cannot restrict the showing of Deadpool at any location simply because alcohol is involved.</em></strong></p> <p>He said the AG’s office should have held off on any action until the Legislature had a chance to eliminate the unconstitutional bits. (As if.)</p> <p>Zachary Zundel, a citizen not running for anything yet, attempted to engage the commission in a Q &amp; A that bordered on stand-up comedy (not entirely inappropriate at a DABC meeting), but was stopped short.</p> <p>Zundel’s point was that the law against serving up alcohol along with sexually suggestive images could put some churches (which must have DABC licenses to offer wine with communion) in legal jeopardy if they display explicit images of Christ’s Passion, such as Bouguereau <em>The Flagellation of Christ</em>. (Frankly, this seems unlikely.)</p> <p>Zundel also pointed out that the labels on some wine bottles in DABC stores are sexually suggestive and probably in violation.</p>Glen WarcholTue, 26 Apr 2016 22:34:00 +0000 The HiveOn the TableDABC Giveth A License<p class="p1">To understand the atmosphere of a Utah DABC meeting you just have to recall the scene in <em>The Wizard of Oz</em> when Dorothy and her companions grovel and shiver in fear before the Mighty Oz. </p> <p class="p2"><img alt="" height="256" src="/site_media/uploads/April%202016/wiz2.jpg" width="450"></p> <p class="p2">The only difference is that the man behind the curtain pulling the levers is the Utah Legislature, not Professor Marvel.</p> <p class="p2">Tuesday, the commission had to choose between four applicants for one dining-club license. Each supplicant had a metered amount of time to prostrate themselves before the commission. The process has evolved into a ritual:</p> <p class="p1">— Explain how prepared your restaurant is to take on the momentous responsibility of a liquor license.</p> <p class="p1">— Emphasize how “excited” you and your staff will be—<em>if</em> you get a license <em>this time around.</em></p> <p class="p1">— Make a joke about how long you’ve been waiting for a license.</p> <p class="p1">— Apologize for the joke, in case it sounds to the commissioners like you aren’t behaving soberly enough.</p> <p class="p1">—  “Ding!” goes the sacred timer.</p> <p class="p1">— Lower your eyes and back away from the podium.</p> <p class="p2">By the way, the dining-club license went to Josephine’s, a bar at the <a href="">High Star Ranch</a> near Kamas.</p> <p class="p3"><a href="" target="_blank">Finca</a>, in SLC, didn’t get the dining-club license, but was granted a seasonal version. Owner Scott Evans says he expects to get the full dining-club license before the seasonal license expires in 6 months. The other applicants, Water Witch Bar, SLC, and Strap Tank Brewery, Springville, were solemnly delighted just to be nearing the top of the list.</p> <p class="p3">What the dining club license means is that over-21 patrons can order any drink—beer, wine, liquor—without the requirement to order food. And the establishment does not have to maintain a “Zion Curtain” to shield youngsters’ innocent eyes from drinks being concocted. It's as close to full-tilt Babylon as Utah gets.</p> <p class="p3">In his newsletter, Evans expressed getting even the seasonal license as follows: “Hallelujah!”</p> <p class="p5">In his pitch for the license Tuesday, Evans explained that his East Liberty Tap House, which got a rare dining-club license at last month’s meeting, has been able to increase the his bartenders pay, ensuring that he can maintain his creative and experienced staff.</p>Glen WarcholTue, 26 Apr 2016 20:34:00 +0000 The HiveOn the TableMother&#39;s Day Dining Roundup<p>If you’ve already gotten the perfect Mother’s Day gifts of handmade macaroni necklaces or striking finger paintings, give her the gift of a fine meal with no hassle or cleanup involved. We’ve compiled a list of the perfect brunch, lunch and dinner restaurants perfect for the amazing woman in your life.</p> <p><img alt="" height="425" src="/site_media/uploads/April%202016/mothers-day-dinner.jpg" width="640"></p> <p><a href=""><strong>Oasis Café</strong></a> – Enjoy a delectable brunch this Mother’s Day at Oasis Café. Starting at 9 a.m. until 4 p.m. on Sunday May 8<sup>th</sup>, guests can enjoy a buffet full of classic breakfast entrées, fresh salads and tasty deserts, including a chocolate fountain. Similar to Oasis Café’s daily menu, the buffet is created with local and organic ingredients. Indoor and outdoor seating is available if weather permits. </p> <p>Prices for adults are $35 per person and children 10 and under $18. Oasis Café is located at 151 South 500 East, Salt Lake City. Reservations are recommended, to make a reservations call 801-322-0404. </p> <p><a href=""><strong>Café Niche</strong></a> – No guessing is needed this Mother’s Day for what to make Mom for breakfast. With Café Niche’s three-course brunch, Mom can choose from a variety of options for each course, so she’s sure to get her favorites. Brunch is held Sunday May 8, from 8 a.m. to 4 p.m. $5 Mimosas, Bellinis and Bloody Mary’s, are also available.</p> <p>Brunch prices begin at $30 per person and $15 for children 9 and under. Café Niche is located at 779 East 300 South, Salt Lake City. To make reservations call 801-433-3380.</p> <p><strong><a href="">Kyoto</a></strong> – If Japanese food is Mom’s favorite, check out Kyoto for authentic Japanese cuisine. Along with their well know Sushi Bar, Kyoto offers house favorites such as Ebi Tempura and Steak Teriyaki. Dinner begins at 4 p.m. until 9 p.m., and will be serving their regular delicious menu items. </p> <p>Located at 1080 East 1300 South, Salt Lake City. To make reservations call 801-487-3525.</p> <p><a href=""><strong>Current Fish &amp; Oyster</strong></a> – For the seafood seeking Mom, come to Current Fish &amp; Oyster. Their unique brunch menu includes items such as Current Omelette, Shrimp Chilaquiles, and Crab Benedict. Along with their regular menu items, Current will offer family-style options and brunch specials for guests. Beginning at 10 a.m. until 3 p.m., with dinner starting at 3 p.m. until 9 p.m. with special dinner menu additions just for Mom.</p> <p>Located at 279 East 300 South, Salt Lake City. Call 801-326-FISH (3474) for reservations.</p> <p><strong><a href="">Café Trio</a></strong> – Cottonwood – For a casual dining experience sure to make Mom relax, check out Café Trio’s buffet brunch. Starting at 10 a.m. till 3 p.m., Mom can enjoy home-style buffet including eggs, pancakes and more, without the cleanup.</p> <p>Located at 6405 South 3000 East, Cottonwood. For reservations call 801-944-8746.</p> <p><strong><a href="">Alamexo</a></strong> – Serving up Mexican specialties, Alamexo is offering a Mother’s Day celebration for the whole family. Chef Matt Lake has created appetizer, entree and drink specials complimenting regional Mexican cuisine. So join Alamexo for a south of the border Mother’s Day. Dinner is served from 5 p.m. until 9 p.m.</p> <p>Located at 268 South State Street, Salt Lake City. Reservations are highly recommended and can be made by calling 801-779-4747.</p> <p><a href="" target="_blank"><strong>Finca</strong></a></p> <p>Mother’s Day (Día de la Madre) Brunch Buffet</p> <p>10am-3pm</p> <p>$42 adults/ kids 5-12 $19, kids under 4 free</p> <p>Featuring Spanish-inspired and classic brunch dishes, From the Cold Sea Bar with head-on prawns to the Breakfast Paella with chorizo, rice, vegetables, eggs, cilantro, and pickled onions, to the Clifford Family Farms Scrambled Eggs and Pancake Bar with toppings, to the dessert station with house made pastries and desserts, we’ll have something for everyone.  Large groups always welcome.  </p> <p><a href="" target="_blank"><strong>Pago</strong></a></p> <p>Full menu, plus specials</p> <p>Regular hours Brunch 10am-2:30pm, Dinner 5-10pm</p> <p>Serving brunch and dinner this Mother's Day with Pago brunch favorites, like the Croque Madame or Mary's Buttermilk Fried Chicken &amp; Eggs, and dinner favorites like the Artic Char with braised greens &amp; crispy cauliflower.  </p> <p><a href="" target="_blank"><strong>Hub &amp; Spoke Diner</strong></a></p> <p>Full menu, plus specials</p> <p>Regular hours 7am-9pm</p> <p>Offering our full all-day dining menu, including our Kentucky Hot Brown, Crab Salad Eggs Benedict, Fried Chicken Salad, or Wood Grilled Patty Melt and much more. Walk-ins always welcome, or for Mother’s Day we will also be accepting reservations for parties of all sizes. Call <a target="_blank">801-487-0698</a> to make reservations. </p> <p><a href="" target="_blank"><strong>East Liberty Tap House</strong></a></p> <p>Full menu, plus specials</p> <p>Regular hours noon-midnight</p> <p>Serving up drink and food specials, in addition to our full brunch menu, including our Apple Fritters, Toasted Mini Bagels, Warm Lentil Salad or Tap House Burger. Walk-ins always welcome, or for Mother’s Day, we will also be accepting reservations for parties of all sizes. Call <a target="_blank">801-441-2845</a> to make reservations. </p>Salt Lake magazineMon, 25 Apr 2016 18:29:00 +0000 Buff: A Few of My Favorite Things<p class="p1">My birthday is coming up in a day or two. I am not super excited about getting older but I'm always excited to spend time with friends, eat cake and, "obvi" get presents.</p> <p class="p1">I am not shy about buying myself presents either.  I chalk it up to being an only child. But, this got me thinking: What would I want for my birthday? </p> <p class="p1">All of my favorite things, of course.  </p> <p class="p1">This week I am going to share that list with you.  These are a few of my favorite things.</p> <h2 class="p1">Benefit POREfessional [MSPR: $31.00]</h2> <p class="p1"><img alt="" height="735" src="/site_media/uploads/April%202016/the-porefessional-hero.png" width="650"></p> <p class="p1">My skin looks close to flawless with this primer. It minimizes the appearance of pores and fine lines.  You can wear it alone, as a primer or even over your makeup. It has a balmy texture that just blends perfectly into the skin.</p> <h2 class="p1">Arcona Cranberry Gommage [MSRP: $46.00]</h2> <p class="p1"><img alt="" height="481" src="/site_media/uploads/April%202016/arcona-cranberry-gommage-face-scrub-review.jpg" width="650"></p> <p class="p1">If you exfoliate, you have to do it with Cranberry Gommage.  From the smell; to the feel; to the result.  Gommage uses jojoba beads and volcanic minerals to cleanse and decongest the skin.  What's great is that any skin type can use it and will love it as much as I do.</p> <h2 class="p1">Clinique All About Lips [MSRP: $23.50]</h2> <p class="p1"><img alt="" height="650" src="/site_media/uploads/April%202016/all_about_lips.jpg" width="650"></p> <p class="p1">I am sure you never thought you wanted a lotion for your lips but, trust me, you do. I use this every morning as part of my routine. Not only does it help keep my lips nice and hydrated but, it prevents my lipstick from feathering and helps it last. (It's perfect if you love matte lipsticks)</p> <h2 class="p1">Trish McEvoy Beauty Booster Eye Serum [MSRP: $98.50]</h2> <p class="p1"><img alt="" height="823" src="/site_media/uploads/April%202016/trish.jpg" width="650"></p> <p class="p1">Trish Eye Serum is by far the most expensive thing I use.  And, I will tell you, it is worth every penny.  One single drop and eyes are instantly brightened and hydrated.  Fends off fine lines, wrinkles, dark circles and puffiness.  No, really.</p> <h2 class="p1">Jergen's Original Scent Body Lotion [MSRP: $5.79]</h2> <p class="p1"><img alt="" height="650" src="/site_media/uploads/April%202016/jergens.jpg" width="650"></p> <p class="p1">This is my all time favorite moisturizer for no other reason than it's fantastic and the smell reminds me of my childhood.</p>Salt Lake magazineMon, 25 Apr 2016 13:56:00 +0000 TalkCaveman, Frightened Rabbit Get Cozy at The Complex<p class="p1">When you reach a certain age, it takes a certain kind of rock show – not too rowdy, nor too teenybopper-friendly – to really make you feel alive. Beyond being easier on your back, more optimal for holding a beer in your hand without risking it being knocked over, and less hormonal, it brings together a closer-knit fanbase that’s just there for the music.</p> <p class="p1"><img alt="" height="279" src="/site_media/uploads/April%202016/screen_shot_2016-04-25_at_1.14.13_pm.png" width="500"></p> <p class="p1"><a href=""><strong>Caveman</strong></a><strong> </strong>and <strong>Frightened Rabbit</strong> hit all the right spots last Saturday, April 23 at the Complex. Away from the dreary weather, the cozy indoor environs housed two acts whose stage presence, lyrics, and melodies (meshed with the venue’s always-impeccable lighting effects) did well in welcoming new sounds and enveloping the crowd in a delicious nostalgia.</p> <p class="p1">While they’ve been going for about 6 years now, the openers were apparently new fare for the audience. Seen live, they’re more evocative of classic rock, due in large part to their mod dress and Matthew Iwanusa’s muffled, campy vocals. At once, they recalled Tears for Fears a la “Everybody Wants to Rule the World” and the more upbeat, contemporary feel of Here We Go Magic. And <a href="/blog/2016/04/11/caveman-and-frightened-rabbit-come-to-the-complex/">in case I don’t mention it enough</a>, “Never Going Back” from their upcoming album is even more transcendent in person. </p> <p class="p1">Frightened Rabbit was a likewise pensive experience, erring more on the side of theatrics. Much of their act comprised new tracks from <em>Painting of a Panic Attack, </em>which gets its namesake from “Death Dream,” a sleigh belled track that merrily takes us to our demise. “This next one’s called ‘I Wish I Was Sober,’” muttered a clearly inebriated Scott Hutchison before launching into a more sing-along song. Thanks to his Solo whiskey cup and thick Scottish accent, his stage banter was doubly incomprehensible, and amusing for this very reason. </p> <p class="p1">A highlight came when the lead singer marveled, “This is a really early show,” to which a spectator loudly replied, “Welcome to Utah!” (See: a perk of show-going here, for those of a certain age.)  </p> <p class="p1">An aside, but not really: It’s always moving to watch a die hard fan record their favorite song on their phone, eyes closed and belting out every lyric verbatim: one particularly looming guy next to me was in his own world, and clearly didn’t give a damn about how he was blocking people’s view – and that was an awesome spectacle in itself. </p> <p class="p1">To view more pictures from the show, go <a href=""><strong>here</strong></a>. </p>Salt Lake magazineMon, 25 Apr 2016 13:13:00 +0000