It’s safe to say that Provo isn’t often considered a hub for forward-thinking cuisine, but Chef Bleu Adams changed our mind this year. She made it her mission during her residency at The Continental to “re-educate provo palettes,” with dishes that take classic New American flavors, and spin them on their head with Indigenous ingredients. “Tepary beans, heritage squash, chiles of all sorts and locally sourced fish all reflect a respect for both ancient and modern indigenous foodways,” panelist Darby Doyle remarks. A champion for culinary collaboration, The Continental also hosts visiting chefs from around the world for special one-night-only meals. Where else in Provo can you find a five-course meal showcasing Mesoamerican food traditions? Chef Bleu has moved on to launch a different project, and we’re looking forward to how she continues sharing the food story of the Mountain West. After all, “Utah County deserves joy and nice things,” says Doyle. “These chefs are delivering both, and putting proof to the practice of land acknowledgements.”
Side Dish
Chef Bleu sources meat from Ute Bison Meat Company—a tribal run farm producing premium, sustainable meat while respecting the animals’ cultural legacy.
Editor’s Note: The Continental announced its permanent closure after Salt Lake magazine’s March/April issue was sent to press. Chef Bleu and her culinary team are excited to announce a new project with a similar culinary focus.
This year’s 2026 Dining Awards is a showcase of the best experiences across Utah’s foodscape, and a reminder that each recommendation is a promise. A human-to-human promise. An assurance that a restaurant we say is amazing, is amazing. As you consider your next celebratory meal or casual weeknight outing, here’s your menu of Salt Lake’s 2026 gustatory darlings. The food is thoughtful, the hospitality is warm and the chefs care deeply about the dishes on your table.We promise.
