In Utah, many of our best restaurants are also bars. Booze sales help a restaurant’s bottom line. So…ditch the kid-menu and teetotalers. Attract a clientele of folks with a valid ID who want a drink with their food. Copper Common’s impresario, Ryan Lowder, saw the light in 2012 when he opened Plum Alley, which evolved into Copper Common. The drinks at the bar are as meticulous as the food from the kitchen. “There is a lot of whimsy on Copper’s menu,” says panelist Jeremy Pugh. “Items like chicken lollipops and a perfect burger that was inspired by, wait for it, a McDonald’s cheeseburger appear on the same stage with a Wagyu Zabuton.” Sorry, neither the burger nor the steak is on the dollar menu. coppercommon.com
Side Dish
Copper Common is modeled after a bar called Maison Premiere in the heart of hipsterdom, Williamsburg, NYC. Maison is famous for its cocktail program and its oyster happy hours. Copper stayed true to the form and offers $2 flown-fresh oysters on Sundays.
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.
