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On Monday, we reprised our Farm-to-Glass Cocktail Contest celebration, and damn, was it a good party. We announced the ten winners from this year’s contest, including the top prizes for Judge’s Choice and Winner’s Choice (hit the link here if you missed the reveal). We’d like to thank all our guests and bartenders for celebrating with us, and give a huge shoutout to our vendors for providing the fuel for the evening: Good Day Catering, Vine Lore, Sugar House Distillery, Mountain West Hard Cider, Old Town Cellars, and Speakeasy Mixology & Flair. Of course, we would not have been able to pull off such a successful party without our incredible venue partner, This is the Place.
And finally, a special thank you to this year’s title sponsor, Sysco, and our other Farm-to-Glass sponsors: Libation, City Cast Salt Lake, Mountain West Hard Cider, Old Town Cellars, Speakeasy Mixology & Flair, This is the Place and Sugar House Distillery.
Through September, 23 bars from across the state presented delicious cocktail creations and competed for the best in Utah. The entries in our 2025 Cocktail Contest shone with all Utah has to offer, embodying the farm-to-glass ethos by incorporating the bountiful range of Utah’s native herbs, homegrown produce and locally distilled spirits. Offering their own spins on autumnal flavors, we sipped on cocktails that evoked memories of childhood or brought us on a trip to faraway lands. There were boozy little numbers that awakened our senses, and cocktails so elaborately prepared with countless bottle pours and intricate garnishes that they were as much a performance as they were a drink.
As our expert panel of judges was tasked with the heavy responsibility to hit the cocktail trail, we opened the polls to the public and were floored with the response. By the end of the contest’s one-month run, we tallied up a total of 25,840 votes—a huge jump from previous years. And while we acknowledge there may have been some friendly ballot stuffing at play, we’re overjoyed that our city’s bartenders are getting the recognition that they deserve.
So, without keeping you in further suspense, we’d like to announce the Reader’s Choice, Judge’s Choice, Runner Ups and a few standout superlatives from this year’s contest. Thank you to every mixologist who participated this year. We can’t wait to see what you’ll mix up in 2026!
Reader’s Choice: “Sack Lunch” by Dawson Jenkins of Water Witch
Dawson Jenkins, Water Witch. Photography by Natalie Simpson, Beehive Photography.
In addition to being among our most enthusiastic contestants, Dawson seems to have a very large group of fans who turned out in droves to vote for his meticulous cocktail Sack Lunch, which was inspired by going home to the lunches his mother used to pack for him. In addition to his skill in getting out the votes, Dawson’s bartending chops also caught the attention of our judges. His entry ranked high among all of our panelists.
“Simple presentation let the unique color draw you in visually, the subtle aroma set the tone for a surprisingly intimate dance around the palate.” —Josh Edwards
“Apples and cheddar—one where the drink name really matched the taste. Great flavor combos, not too sweet. Very drinkable. Love the zero-waste approach to creating the garnish.” —Ali Vallarta
“This cocktail is fun and frothy and appropriately built with crunchy ice in a Collins glass. The apples and cheese garnish are a whimsical touch.” —Darby Doyle
“I really enjoyed seeing the use of a new product this year—Aquavit from Waterpocket. Dawson’s cocktail showcased the spicy and herbaceous nature of the spirit while adding some awesome tannic complexity and juiciness. Extra credit for making his own peach burrata, I asked for seconds.” —Avrey Evans
Reader’s Choice Runner-up: “Smoked Orchard” by Mariano Agustin Forza of Palomino
Mariano Agustin Forza, Palomino. Photo by Natalie Simpson, Beehive Photography
We were pleased to have a larger presence of Wasatch back bars this year, and Riverhorse’s new joint, Palomino, came into the contest with confidence. Bartender Mariano Agustin brought a touch of South American flair to the Utah mountains, drawing on the Argentinian social ritual of asado to inspire a smoky and crushable cocktail dubbed “Smoked Orchard.” His entry was a hit amongst the public and received high marks from our judges.
“Flash paper, flames and a reveal? I’m a sucker for a show. The presentation was intentional, with unique glassware and circular ice cubes. Palomino is known to stir up an Insta-worthy cocktail, and my phone definitely sipped first.” —Avrey Evans
“Beautiful presentation, color, and pear flavor. Also, admirable dedication to the spirit of the competition, smoking pears on his balcony. I loved the woven story of the smoky elements and hometown asaditos.” —Ali Vallarta
Judge’s Choice: Rouser: “Sticks & Stones” by Benjamin Arcia of Rouser at Asher Adams
Benjamin Arcia, Rouser. Photography by Natalie Simpson, Beehive Photography.
We held several judges’ confabs during the course of our contest, and we mused about our findings and identified clear outliers. One cocktail that caught the attention of nearly all our judges was Sticks & Stones by Rouser’s own Benjamin Arcia. As one of the only savory cocktails in this year’s competition, Ben surprised us with his use of unconventional produce and bold flavors. In the end, his ambitious vision landed gold with a harmonious blend of bright acidity, stone-fruit depth and sharp pepper. This is the only cocktail that multiple judges scored a 10 across all three categories—you could say we were quite smitten with it.
“Excellent balance. Bright, earthy, and savory. I would definitely go back for more. The ingredients came together like strangers from around the world met and left feeling like family.” —Josh Edwards
“The aromatics from the amaro, arugula, and apricot worked perfectly, and the addition of cracked pepper elevated it into something truly memorable. It was one of the most unique and thoughtfully layered flavor combinations I tasted during the contest. Overall, Sticks and Stones nailed it—an exceptional reflection of Utah’s fall flavors and creativity.” —Chelsea Rushton
“This was both unique, flavorful and had some delightfully surprising elements, including the arugula tincture Benjamin made. It added some pepperiness and depth to the cocktail to balance the apricot preserves.” —Lydia Martinez
“This is a superb cocktail, exceptional use of unusual ingredients — arugula?!? A real knockout” —Francis Fectau
“Beautiful color and presentation. A winter salad in a glass. So leafy! Clever to use arugula instead of a more obvious fruit. Really clean presentation.” —Ali Vallarta
Judges’ Choice Runner Up: Sporeplay” by Karissa Kermode of Current
Karissa Kermode from Current. Photo by Natalie Simpson, Beehive Photography.
It’s hard dang work tasting 23 cocktails and then selecting just one top prize-winner. It’s like a parent picking their favorite child (but you know you have one). This creation from Current bartender Karissa Kermode raised eyebrows across the board with its innovative use of mushrooms. Yes. Mushrooms. That, along with the clever name “Sporeplay” and the fact that this stunt drink actually sticks the landing, led us to Karissa as our runner-up Judges’ Choice winner.
“This was a visually delightful drink, and prepared well using a dry shake to incorporate the egg and keep it from separating. There was a fuckton of surprises to be found in this cocktail, and it only improved as it drained down. Beehive’s Jack Rabbit gin is one of their more challenging spirits to bring to a savory party, but it was deftly done here.” —Darby Doyle
“I thought this was an impressive creation in the spirit of the contest. The peaches, sage, and mushrooms were perfect for September, a transition month from summer to fall. Even building the story around a show that had a Salt Lake moment.”—Ali Vallarta
“The mushroom nose is really subtle, and the butter and fat coat the mouth in such a warm fall embrace. A sweet herbaceous note from the sage mixed with those buttered mushrooms is delightful. Oh, and the texture is a thick but not soup weight. Would order it again.” —Avrey Evans
Notable Potables
Most Hyperlocal — The “Raspberry Days” Gimlet by Keslee Smith of Mar | Muntanya
Keslee used raspberries from the Salt Lake farmer’s market for her cocktail that pays homage to Bear Lake’s Raspberry Days festival. Mixed with gin from Alpine Distillery, it’s Utah’s mountains in a glass.
Keslee Smith, Mar | Muntanya. Photo by Natalie Simpson, Beehive Photography
“The creator went up to Bear Lake to collect raspberries and brought an iconic Utah beverage (the Bear Lake Raspberry Shake) into this cocktail. I was impressed with Keslee’s commitment to the Bear Lake of it all, even when she discovered a dearth of raspberries due to development.”- Ali Vallarta
“4 out of 5 ingredients were local. They even traveled to the farm to harvest raspberries and raspberry leaves.” —Lydia Martinez
Best Cocktail for a Cause — “What Remains” by April Long, Post Office Place
Our judges couldn’t stop talking about the performance art created by POP Bartender April Long. She took the assignment further than any contestant in the history of this contest ever has.After creating a complex cocktail inspired by the Great Salt Lake, April and POP teamed up with the folks at Wake the Great Salt Lake to bring in several artistic installations inside their space downtown. There were zines, projected videos and even a phone booth. To April and her collaborators, thank you for using the concept of Farm-to-Glass as a vehicle for a community call to action. Our hats are off to you.
“The through-line of this drink from inception, to ingredients, to the installation of multiple interactive art and educational concepts is truly remarkable. April and POP are doing more than serving up a great cocktail; they served up a stirring call to action.” —Darby Doyle
April Long, Post Office Place. Photography by Natalie Simpson, Beehive Photography.
“I have never seen an entrant jump into the assigned task with such gusto and glee. Practically the whole bar has become an experience around this one drink. On the drink front, the botanical brine used features a bunch of thematically apropos ingredients (it’s a 10-minute story by itself). There’s Waterpocket Meliae and gin, too. Look. I am a grizzled and jaded human being. April’s enthusiasm and creativity on this drink were genuinely inspiring and will live long in my memory as a truly unique experience. “ —Stuart Melling
“This is a cocktail that makes a difference. The story, the community connection and April’s passion were what set this apart.” —Lydia Martinez
“Every single detail: from naming the bitters to the menu photos and theming out the restaurant. This sets a new ~bar for entries and community collaboration/hype. I also loved that it felt like the locale; what wasn’t at the lake was at PoP.” —Ali Vallarta
The Three Musketeers Award for Collaboration — “Son of a Peach” by Kate Lubing, Zac Ford and Alyssa Burson of HK Brewing
Over the past few Farm-to-Glass contests, we’ve been sensing a bit of a shift toward collaborative cocktailing. In the spirit of ego-less mixology, our city’s bartenders are sharing the spotlight and industry knowledge—rising tides and all that. This year, the bar that went above and beyond to crowdsource a delightful spicy cocktail is HK Brewing.
Kate Lubing, Zac Ford & Alyssa Burson, HK Brewing. Photo by Natalie Simpson, Beehive Photography.
“When I stopped into HK to try this zippy cocktail, Zac Ford shook up this cocktail for me with barely contained glee. (I think I heard a little “whoop!” from behind the bar when my server called over the order.) He was STOKED to make it and tell the story behind the drink. As a newbie bartender, he was definitely slinging some Billy the Kid circa 1988 Emilio Estevez energy and I am all in on this excitement for the craft.” —Darby Doyle
“How is this so arrestingly spicy and yet airy and light. If ceviche were a drink, in that regard. I love the trace of peace to calm the Fresno chile. So Utah, in its flavors and southwesternness, even the horseshoe ice cube. I also appreciate that they used their kombucha here!” —Ali Vallarta
The Foam-O Award for the Foamiest Foam — “The Cafe Racer” by Josh Van Gorden Felt
Every year, some common trend emerges among the entries (which, in 2019, led us to a lifetime ban on performance-enhancing with Pumpkin Spice). This year it was foam. So much foam. Six entrants employed the flourish with varying degrees of success. The standout was The Cafe Racer by Josh Van Gorden of Felt.
“A beautiful looking thing, while some complained about the quite thick foam, I quite enjoyed the stiffness (using Xantham gum). Perhaps it would have been nice to have a utensil to tackle it, mind you.” –Stuart Melling
Josh Van Gorden from Felt. Photo by Natalie Simpson, Beehive Photography.
“This was my winningest foam out of the bunch. I loved the negroni-esque take while adding a local amaro and local peach cordial along with five-spice syrup. I liked the heat in the cocktail.” —Lydia Martinez
“Much like the trendy flights of molecular gastronomy in the past couple of decades, foam only works if it WORKS. Felt’s Cafe Racer by Josh had a flavorful and very firm, almost spoon-worthy foam.” —Darby Doyle
The “It Shouldn’t Work, But It Does” Award — “Red Rave” by Tyler Zacher of Scion Cider
The winner of our “It Shouldn’t Work, but It Does’ Award reminds us of a Portlandia Sketch where the 911 Center in Portland is fielding calls from people who think they are dying but just ate beets. Its name, the Red Rave, lived up to its name with a bright, worrisomely red color that could only be beets. It’s always beets. It shouldn’t work, but it does and Scion Cider Bar (which is a great cider bar AND serves cocktails) pulled it off.
“Great use of local spirits, and sugar beets are both a current and historical nod to community. Nicely done.” —Darby Doyle
Tyler Zacher, Scion Cider. Photography by Natalie Simpson, Beehive Photography.
“Front end of a Manhattan, good dirt in the back. Gorgeous color. Inventive but so drinkable, went down smooth. The future is candied beets! I don’t think about Brandy enough. The cross-town partner to the Oasis Beet Salad.” —Ali Vallarta
Best Use of Sugar House Juice — “The Dirty Rat” by Cole Jones of HSL
This year, we wanted to showcase Sugar House Distilling. James Fowler has been rigorously making locally sourced juice since 2013 and is committed to achieving the high bar of true grain-to-glass spirits. Every year, many of our contestants reach for one or more of his bottles on the shelf when conjuring their cocktail entry. This year, five entrants used a Sugar House bottle: Harbor, Log Haven, Station House, HSL, Hopkins and Urban Hill.
Cole Jones, HSL. Photo by Natalie Simpson, Beehive Photography
Although there were many enthusiastic uses of Sugar House juice, the Dirty Rat, from HSL’s Cole Jones, stood out. Combining a labor-intensive Ratatoulle shrub, Waterpocket Notom, Olive Brine, Vodka and Sherry—No. It shouldn’t work, and neither should rats be working in a kitchen, but like the movie Ratatouille starring rats in a kitchen, it works.
“The antidote to the pumpkin spice tastes like a fall harvest. A thick and juicy martini. Perfect with oysters. I want this color on my walls.” —Ali Vallarta
“I thought that Cole’s cocktail was one of the most unique in terms of not being very sweet. It seems like the majority of bartenders heard local and thought fruit. Cole tipped the assignment on its head and went as savory as he could. It was actually very refreshing. And the fact that he took time to make a shrub, which took several weeks to ferment, was also lovely.” —Lydia Martinez
“This is the single sexiest dirty martini concept ever made” —Francis Fectau
“I loved that Cole drew on a nostalgic memory to bring us into his world through the art of cocktails. The vegetal notes in this cocktail were perfectly countered by the deep notes of Waterpocket notum, and just enough brininess from olives and saline drops to make my filthy martini heart very happy.” —Avrey Evans
Despite the snowcapped Wasatch Range and garish Christmas merchandise infesting retail shops and grocery stores—there’s still plenty of time to get in the Halloween spirit. Grab your ghouls and hit one of these Salt Lake City bars that are embracing the season with themed brews, booze and boos.
Full-Blown Experiences
The Fright Club at Varley The sleek downtown bar has transformed into an enticingly eerie speakeasy with all the promise of Halloween revelry. Dressed in dimly lit lightscapes and moody tones, the bar has concocted a range of spooky cocktails from blood-bag-filled sours to doll-head tiki drinks. On Thursdays, Varley teams up with The Fear Factory to present a special evening of guest DJs, dancing and giveaway opportunities for VIP tickets to the haunted attraction.
Quarters Sugarhouse The arcade bar’s year-round mascot, a giant skeleton, is joined this month by a barrage of classic All Hallows Eve totems. We’re talking spider webs, haunted circus clowns and jack-o-lanterns. This year, the Sugar House watering hole is going all out with a weekly event series, Terror Tuesdays, a free classic horror movie screening, along with a Zombie Prom, Monster Bash, and a walk-through haunted house pop-up on the outdoor patio. Scared yet?
Thieves Guild The Dungeons & Dragons bar on 9th South has released a new selection of potions for your autumnal sipping pleasure. The fantasy bar is already adorned with whimsical furnishings and flair, so it doesn’t take much suspension of belief to feel transported to a Halloween town tavern. The bar is also hosting a variety of events this October, like pumpkin carving on Oct. 20, and the Apples & Daggers festival—a one-of-a-kind anniversary party featuring smoked turkey legs, prize quests and even armored combat by professionals.
Melancholy A cozy wine bar in the Post District, Melancholy is a dark academia novel come to life. Thoughtfully decorated with vintage furnishings and eclectic decor, the bar has sprinkled in a healthy dose of Halloween pieces that maintain the sophisticated vibe. Stop by for one of their many cocktail education classes or tarot readings, and don’t forget to pick the bartender’s brain about their constantly rotating wine menu.
Social Axe Throwing Axe throwing, local brews on tap and spooky decor? Jason Voorhies, eat your heart out. Utah’s premier axe-throwing bar is decked out for the season, and they’re even throwing a Halloween party on October 23rd. The event brings in representatives from the city’s leading breweries for an axe-throwing competition, local food vendors and a costume party.
Duffy’s Tavern An industry favorite, Duffy’s Tavern is serving up damn good sandwiches and dive bar vibes with an October twist. Spider webs on the ceiling, skellies on the back patio and most horrifying of all—karaoke on the weekends.
SLC Pub Occupying the former Good Grammar space, SLC Pub is a new movie-focused bar that screens classic and occult films. The interiors are plastered with punk movie posters, graphic art and lounge spaces. Stop by during the week for screenings of Halloween favorites, like the Alien series and the horror-comedy Troll 2.
Get the latest on Salt Lake nightlife, and find all our Food and Drink coverage. And while you’re here, subscribeand get six issues of Salt Lake magazine, your curated guide to the best of life in Utah.
When I first ventured to St. George some 15 years ago, it kinda felt like a northern outpost of Mesa, Arizona circa 1995. Strip malls. Chain restaurants. Lots of license plates from Midwestern states and dining rooms half filled by 5:30 p.m. on a Tuesday. Sure, there are some remnants of those cultural clichés that have stood the test of time, but a couple of decades into this century there are many tried-and-true local favorites worth a stop, and some notable new spots making a splash.
OPEN ALL DAY
Wood Ash Rye
Gotta love having a go-to downtown spot for boozy brunch with friends or a refined business lunch. And in a land where many restaurants are closed on Sunday (and Monday), make sure to snag a reservation here for any celebratory dinner with a big group. Elegantly set in the Advenire Hotel, Wood Ash Rye—one of Salt Lake magazine’s 2024 picks for Best Restaurant—fits any of these bills in style. When in season, their signature pork belly with watermelon is a must-order. The tender pork has a ridiculously crispy-salty finish that plays perfectly on the plate with juicy and sweet melon. Especially delish with their mezcal-forward cocktail, the Dry Spell.
There are plenty of good Mexican restaurants in St. George serving Sonoran combo plate classics. But when all I want is a truly stellar street taco (or two) for the road, a zip through the Jalapeños drive-thru just hits the mark. Attached to a Sinclair gas station, this unassuming counter-service spot has a steady breakfast burrito crowd in the morning and bustling bunch of locals noshing at the small dining room at lunch. Rare in St. G, it’s open until 10 p.m. for those seeking a late-night snack. Make sure to order some extra cantina-style pickled jalapenos any time of day.
386 N. Bluff Street (Suite A), St. George
BREAKFAST/LUNCH/COFFEE
Ernie’s: The French Bakery & Deli
I did a double-take when I pulled up in front of Ernie’s French Bakery & Deli, seeing the familiar logo. Lo and behold, this is an outpost of the West Yellowstone, Montana standard of the same name, operated by the sons of the OG Ernie’s owner. When I asked if they made all the pastry in-house, I got an enthusiastic reply of, “Of course, we are French!” As if croissants can’t be trusted to just anyone. Here you’ll find a case filled with the classic pastries you’d expect—yes, the ham and cheese croissant was superlative—along with loaded hot breakfast sandwiches or build-your-own box lunches to fuel your adventures.
The bright, clean-lined interiors at Ernie’s French Bakery. Photo by Darby Doyle.
FS Coffee Co.
Down the road from always-packed Bonrue Bakery you’ll find their somewhat mellower sister spot, FS Coffee Co. This is where some remarkably solid caffeinated magic happens in St. George, serving up house-roasted coffee blends brewed with care. It’s a smaller menu than Bonrue’s, but the same great quality of made-fresh sweets and truly gracious service. My friend Lala Phunkhang Roggensack (Salt Plate City) recommended that I check out FS Coffee, saying, “Their menu felt like I was transported to a coffee shop in Hawaii,” and I’m so glad I followed her spot-on advice. Sit in the bright and clean-lined shop or out on the covered patio. And on a scorcher of a day, you can’t go wrong with grabbing a big iced green tea as the perfect refresher to go.
Yes, there are three Red Fort locations in southern Utah (and one in Meridian, Idaho), which in this case provides testimony to their popularity with locals and tourists alike. They’re not messing around with the greatest hits here. There’s an extensive menu of Indian curries, tandoori dishes, biryani, and all the accompaniments for judicious raita or chutney saucing and naan dunking. Nice touches abound, like a frosty mug presented alongside my bottled Kingfisher beer, easy accommodation of large parties—everything came out piping hot at the same time, even with our group of twelve during one visit—and the friendliest service.
Red Fort snacks pair perfectly with a Kingfisher brew. Photo by Darby Doyle. Rylu’s Bistro tagliatelle. Photo by Heather King.
Rylu’s Bistro
Several trusted foodie friends consider Rylu’s Bistro one of their favorite spots in the Santa Clara valley. The repurposed circa 1880 homestead is charming and welcoming, and the menu is seasonally driven. When we were both recently in St. George for a work conference, fellow food writer Heather King (SLC Lunches) especially enjoyed a vegan pasta dish: “There was plenty of flavor for even the most voracious of carnivores thanks to the tender, roasted artichokes and toothsome ribbons of tagliatelle paired with pecans for a nutty crunch,” along with sweet caramelized onions and a nice protein boost from creamy cannellini beans. Notably, even though the menu is tidy (a few starters and salads, and a handful of entrées), there’s especially careful attention to patrons’ food allergies and dietary preferences and a small but lovely wine list.
Hamachi Crudo at Basalt. Photo by Darby Doyle.Lamb medallions and fries at Basalt. Photo by Darby Doyle.
Basalt at Black Desert Resort
Admittedly, I arrived for my reservation at Basalt in a bad mood. Google maps took me on a frustrating 20-minute detour through the resort’s sprawling construction zones, following rutted dirt tracks that may some day become actual roads. After finally arriving at an unmarked group of buildings, a valet pointed to one which he assured me housed the restaurant. After finding an elevator to the top floor, I was promptly greeted and seated at a cozy banquette in the glass-walled dining room, and my mood improved dramatically after being served a nicely built High West Old Fashioned with a lovely twist of torched orange zest. The menu here is presented steakhouse style, with sharable starters and sides to accompany protein-focused mains and high-dollar steaks (I did not order the 16-ounce, 45-day-dry-aged Kansas City-sourced Wagyu coming in at $225; maybe next time). Some high points: The hamachi “ceviche” served crudo style had a nice balance with citrusy Peruvian tiradito sauce, avocado and bright radish. I love seeing lamb on a menu, and this one was expertly cooked and sauced with classic cherry demi-glace. It sounds like a humble dish, but the sweet-and-salty side of creamed corn (studded with cipollini onions and crispy lardons) was an unexpected hit. For dessert, the restrained and delicate olive oil and lemon salted crémeux was a delightfully zingy finish after a big meal. I even returned to my very dusty car with a smile on my face.
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Urban Hill has received multiple accolades, from local best-of awards to James Beard nominations. They deserve every award for their culinary prowess. But delivering the great food is stunning service and hospitality. Behind the front-of-house team at Urban Hill is Jessica Johns, the General Manager.
My first visit to Urban Hill was the moment I felt like hospitality was back. In late 2022, the industry was decimated and everyone was just trying to get by post-COVID. Urban Hill burst onto the scene and delivered a thoughtful and carefully executed experience from start to finish.
Jessica Johns, GM of Urban Hill. Photo by Adam Finkle
I snuck in a day or two after they opened. No one knew I was coming. I was incognito. I remember sitting at the table and watching a diner from across the way get up to go to the powder room. A server walked by and even though the table was not in their section, they picked up the discarded napkin, folded it carefully and placed it on the table. It was a thoughtful touch that no one else noticed.
Another time, I was in for dinner and my server accidentally bumped a glass while setting down a plate. Water went everywhere in a total accident. We’ve all been there. But the bar manager, two additional servers and a cook from the open kitchen converged within seconds to help him whisk away the mess, blot water and generally make the spill disappear. it was masterfully done and a true team effort.
Johns’ touch of a homey industry
Jessica has a background in restaurant management. She got her start in the industry working as a host at a Mexican restaurant in Ogden. With the help of a great mentor, she worked her way up; a natural progression of roles at various Ogden and Salt Lake City establishments before landing at Urban Hill. “I found a way to combine my skills and passions while creating spaces where relationships are made and built,” she says, speaking of restaurant hospitality. However, Jessica and the entire team at Urban Hill tend to look beyond good service and great food. Hospitality is about creating connections and shared experiences. “Every relationship, every business transaction, every first date, every special moment usually happens over breaking bread,” she shares.
Incidentally, Jessica and I shared an event planning class in college years ago. Her precision and attention to detail were on display even then.
Jessica spoke passionately about the sociology, psychology and history of how cultures, relationships and connections are brought to life through food. She also thinks a lot about the fact that everyone has to eat, but where you choose to eat is also a privilege that a restaurant has to earn.
The apparent differentiator sets Urban Hill’s quality of service apart is the team-oriented culture. From pre-shift meetings, biannual town halls, cross-training initiatives and a culture of going the extra mile for guests, the team is at the center of everything. “The biggest compliment we receive is when guests tell us, ‘Wow, it seems like your team really loves each other and has each other’s backs.’ It’s like a choreographed dance.”
Hosts and Jessica Johns greet guests at front of house of Urban Hill. Photo by Adam Finkle
The teamwork makes the experience
The team also came up with some fantastic ideas that have been implemented. It’s not all top-down; everyone has a voice. One team member came up with the idea of taking Polaroid photos of guests on special occasions. Another time, a couple was celebrating their 20th anniversary. The father of the wife called ahead to take care of a bottle of wine for them. The team was able to conspire and track down their wedding song. Over dessert, the couple was led to one of the private rooms where their wedding song was playing over the speakers in a recreation of their wedding day. “We want to make people feel special and if we can strategize it and systematize it, even better,” she adds. “We want to make sure guests feel special and that the team feels supported. If those two things happen, everything else follows.”
At the end of each day, “We want to enrich our community and strengthen bonds all through the simple act of sharing food and drink.”
Kudos to the front-of-house team at Urban Hill. They are the ones who make the food stand out by standing up and delivering—literally.
See more stories like this and all of our Food and Drinkcoverage. And while you’re here, why not subscribe and get six annual issues of Salt Lake magazine’s curated guide to the best life in Utah?h.
And just like that…our 2025 Farm-to-Glass Cocktail Contest comes to a close. This year, the public has been casting their votes in droves—tallying a grand total of 25,850 votes! The surge in community support is a direct reflection of Utah’s evolving mixology industry, and we’re so glad our incredible bartenders are receiving the recognition they deserve. This year’s competition saw a range of high-concept concoctions and fresh takes on the “Farm-to-Glass” prompt. Some bartenders looked to their roots for nostalgic flavors and feelings, and others organized community-wide collaborations that took the idea of a cocktail and transformed it into a performance art piece.
Our judges are still deliberating awards, but rest assured there is a lot of love to go around. Keep an eye out for our big reveal on October 21st after our invite-only awards ceremony.
About the Bartender: Dawson is a local boy who has been tending bar since he turned 21. It’s no wonder that his cocktail was inspired by a sack lunch like your momma used to make for you. Think recess vibes.
Don’t mistake youth for a lack of maturity though. With Waterpocket Snow Angel Aquavit, fino sherry, homemade peach burrata and locally produced bitters, this is not your kindergarten juice box.
Dawson loves whipping up egg white cocktails, as befits a guy who is always thinking about the chemistry of what he’s stirring and the idea of understanding what flavors exist in Utah’s biome.
Mariano Agustin Forza, Palomino. Photo by Natalie Simpson, Beehive Photography
Mariano Agustin Forza • Smoked Orchard About the Bartender: Mariano is from a placewhere food, fire and gathering are a way of life—Argentina. The keyword is asado, the social ritual that comes with grilling meat over an open fire. It’s a barbeque with the soul of a tango. That spirit is what Mariano wanted to bring to his cocktail, the “Smoked Orchard,” which uses local pears smoked over oak with local bourbon and a dash of ginger bitters
Leo Rosas, Flanker. Photo by Natalie Simpson, Beehive Photography.
Leo Rosas • Garden Bliss About the Cocktail: Garden Bliss is a fresh celebration of Utah’s local farms and natural beauty. It features crisp Alpine Gin and bright, floral notes from St-Germain and Angel Vert, perfectly balanced with a house-made strawberry, basil, and honey syrup crafted from ingredients sourced right here in Utah’s mountains and fields. This cocktail captures the vibrant flavors of the region in every sip, a true farm-to-glass experience that honors our local growers and brings the spirit of the land to your glass.
“Every state has a weird liquor law or two. Utah just happens to have all of them.”
Tanner Lenart, better known as the Utah Liquor Lawyer, has been helping businesses navigate our state’s tedious alcohol regulations for more than 13 years. From handling license transfers to negotiating fines for violations, Tanner’s main goal is simple: keep businesses up and running. Lenart took a shine to the field of beverage law early on in her career. “I remember thinking, ‘gosh, this is so great,'” she says. “So much better than dealing with death, destruction or divorce.”
Her work in the field ranges from assisting expanding franchise hotels with license applications to ensuring manufacturers operate within statutes and negotiating with the Department of Alcoholic Beverage Services (DABS) over compliance violations. “I even have clients that plan to launch their business within the next two years and just want to understand the legal landscape,” she says. “Other businesses I work with have been operating for decades with a clean history, but they all of a sudden get a violation and I help negotiate settlements with the Attorney General’s Office.”
Tanner Lenart has developed a reputation as the Utah Liquor Lawyer. She helps booze related business with license transfers, detailed negotiations and general DABS relations. Photo by Adam Finkle
The scope of Lenart’s work is no surprise when you consider Utah’s militant liquor regulations–statutes that change frequently and impact each type of license differently. the transfer of licenses, for example, has undergone a pendulum-swing of changes over the years that confuse both resident and transplant business owners.
“For a while, you couldn’t transfer your liquor license, but you could sell it,” Lenart explains.
As of 2022, a new law eliminated the market value of licenses, forcing businesses to apply for new licenses awarded by the DABS commission or undergo a tedious process of restructuring. Another change DABS introduced in recent years allows customers to carry their drinks when moving from a waiting lounge to a tale. Before, 2023, your cocktail required an official babysitter to relocate 15 feet. Every so often, new laws will move toward easing restrictions, but that doesn’t mean it’s a free-for-all in the beverage industry. Utah operates under an Express Language Clause, which basically says: unless it is expressly permitted in a DABS statute, go ahead and assume it’s prohibited.
With so many hair-splitting laws, the odds of a bar, restaurant or any beverage-related operation receiving a compliance violation are high. “I can say that my practice in the violation are has grown,” Lenart says.
Whether that increase is due to a crackdown in DABS enforcement or her reputation growing in the community, Lenart can’t say. Though she does acknowledge a change in how DABS is approaching compliance missteps. DABS’ undercover operations used to primarily focus on the CUBS program (Covert Underage Buyers), in which 19-year-olds use their real underage IDs and attempt to purchase alcohol at bars, restaurants, etc.
“They still do that, but I’m seeing a lot more manpower being used on DABS agents going in to look for other violations like having too many drinks in front of customers at a time,” says Lenart. Minor infractions like bartending without a name tag, can result in a written warning.
But even those violations can stack up, and that’s where Lenart can help. “There are statutes and administrative rules with select penalties, but those penalties range,” she explains.
Lenart can facilitate negotiations between businesses and DABS, using factors like violation history and level of cooperation, to her clients’ advantage. Best-case penalties may include warnings and small fines, but extreme cases can be devastating.
“I remember a male revue show coming into town selling alcohol on their premises, while doing full nudity,” Lenart recalls in disbelief. “That resulted in full suspension of there license an a five-figure fine, and that’s just a first offense.”
The fast-paced nature of Utah’s liquor landscape can be an intimidating reality for both new and legacy businesses, but its advocates like Tanner who are guiding Utahns toward continued success.
Want to stay in the loop on all things liquor law? Check out Lenart’s X (formerly Twitter) @UTliquorlawyer, where she breaks down the legal stuff into easy-to-get updates you’ll actually want to read.
Strange Changes to UT Liquor Laws
Good: Straw Tasting As of May 2025, Utah bartenders can officially straw taste their cocktails. It’s a standard industry practice akin to a chef tasting a sauce; the technique was previously considered “illegal consumption of liquor on the job.” Now, bartenders can get high on their own supply, a few drops at a time. (They don’t.)
Tricky: ID Checks for All A huge change is coming for Utah in 2026. H.B. 437 mandates a 100% ID check for alcohol sales, regardless of age. “I can see someone in their 70s ordering a $500 bottle of wine at a resort pool in Park City getting feisty over this one,” Lenart remarks.
Umm: Interdicted Person Identifier Starting in January 2026, Individuals with extreme DUIs, or otherwise restricted from purchasing alcohol for a set period, will surrender their license to the DMV in exchange for a replacement ID displaying a big red stripe and the words “NO ALCOHOL SALE.” It’s unclear how DABS will provide training on how to verify the interdicted status, if ID scanners will be used to identify out-of-state restrictions, and how to address interdicted individuals who are using a passport.
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With the holidays around the corner, it’s time to get acquainted with your local butcher in Utah. A great butcher can help you with that special cut, ideas on how much to order and foolproof ways to roast, broil and stew your way to culinary success. Jacob Wilson, the GM at Snider’s Bros. Meats and his family team are standing by to help.
“We are a sixth-generation butcher shop,” says Wilson. “Starting in the 1920s, our family had shops in different parts of Southeast Texas, Oregon, Washington and numerous locations in California, including the San Gabriel Valley. Around 1980, my father, his brother and my great-grandfather started a shop in Ogden. Then, in 1990, my father started plans to move a shop down into the Salt Lake area, which is where we’re at today.”
Local butchers, like Snider Bros. Meats offer expertise in selecting mains for your holiday table spreads. Photo by Adam Finkle.
Experience You Can Taste
Jacob is proud that they have been in their current location in Holladay for 32 years. That legacy extends beyond just the meat case to the customers. People who visited the Ogden shop as kids are coming into the Salt Lake shop as grandparents, all for a love of food and connection. “It’s not about just putting the product in the case and selling it,” Jacob explains. “It’s about getting the highest quality we possibly can. My customers are passionate about food. It’s exciting seeing people get into a new recipe or learn how to cook a new cut.”
The team at Snider’s Bros. is hands-on when it comes to customer service. They will trim, season, marinate, custom cut and sprinkle in advice and cooking tips while bundling up an order. You might even walk out with an extra pot pie for dinner.
Custom cuts and high-end products may seem like a throwback but that’s how Snider Bros. still operates today. Photo by Adam Finkle.
Holiday Meal Experts
Snider’s Bros. Meats offers a wide selection of proteins prepared for the holiday season. The one they are most known for is their Turducken. “We’ve been making turduckens for quite some time,” Jacob describes. “It’s a boneless, skin-on turkey breast stuffed with stuffing, duck breast, more stuffing and chicken breast—jet-netted together into a big oval. It’s fantastic for roasting or smoking. My favorite version is with apple almond stuffing.The butchers make a special house-glazed honey ham, better than any other ham out there. They make wet-aged prime rib roasts and the team will tell you how to prepare them. “Once customers try our prime rib, it blows others out of the water,” Jacob boasts.
You need to pre-order most of the holiday special meats. “I sell about 1,200 turkeys every Thanksgiving,” he reiterates. “For Christmas, I sell about four tons worth of prime rib. Once orders are filled and we can’t take any more, we’re done. The best way to place an order is in person, about 4-6 weeks out from your meal.”
Caputo’s Market & Deli A paradise of cured meats, imported cheeses and an entire section of tinned fish, this local market can bring global flavor to your holiday grazing board. The care, curation and creativity that Caputo’s team brings to the table will do nothing but improve your table. Aquarius Fish Co. is right next door, make this a two-for-one stop. 314 W. Broadway, SLC, caputos.com
Main Street Quality Meats Cooking for a BIG crowd this holiday season? Family-owned since 1956, Main Street Quality Meats is your go-to for bulk orders. With fresh, never-frozen meats, they are trusted by local chefs and can provide you with orders of 20-50 pounds. 2680 S. Main St., SLC, mainstreetqualitymeats.com
Aquarius Fish Co. Located near Pioneer Park, Aquarius Fish Co. will turn you from a you-can’t-get-fresh-fish in Utah doubter to a believer. They have seasonal, ocean-fresh catches flown in almost daily. Think whole branzino, sashimi-grade tuna and fresh crab. They are pros at making recommendations. Feast of the Seven Fishes, anyone? 314 W. Broadway, SLC, aquariusfish.com (UPDATE: Aquarius Fish Co. has announced its closure at the end of September, 2025)
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It may seem a little early to start thinking about the center of your holiday table, but early fall is the perfect time if you are prioritizing locally raised, procured or processed meats for Thanksgiving or Christmas.
We talked with local vendors about the best way to source local meat. Options abound for carving out quality for your family table.
Utah Meat Collective
Meals have meaning, food has a provenance and meat doesn’t just come from a package at the grocery store. Tom Wheatley, the owner of Utah Meat Collective, believes that we should connect the dots between our food and its origin. He brings people together at his Spanish Fork farm and butchery for hands-on classes on how to process and butcher their meat. He is passionate about education and helping people be self-sufficient and knowledgeable about their food. And the holidays are the perfect time to make every bite meaningful.
“I grew up in Utah as a lifelong hunter,” Tom says. “While I always liked hunting, I loved the aspect of butchery—of converting the animal that I harvested into meat for my family and then cooking with it. It seemed to round out the experience for me. Somewhere along the way, I just got this crazy idea that I wanted to raise and butcher pigs. We moved to a small farm in Spanish Fork, started raising pigs and built a small butcher shop. But I figured out pretty quickly that I had no idea what I was doing.”
Tom trained with other butchers, took classes, staged at Beltex and learned through hands-on and practical training. Now, he’s helping others learn at the non-profit Utah Meat Collective.
Why learn?
Tom is very clear-eyed about eating meat. “For many folks who come to learn, it’s the first time they’ve ever taken the life of an animal,” he says.
“For a meat eater, I think connecting with that experience is one of the most meaningful things I get to do—help folks connect with the reality that for every piece of meat we eat, an animal is harvested. We owe it to the animal to do the very best we can in honoring its sacrifice.”
Buying direct from a local farm, like Utah Meat Collective, is the best way to ensure quality and serve the freshest meat possible. Photo by Adam Finkle
What to expect
Tom’s classes are not demonstration classes. They are hands-on and practical. “Folks show up, we grab a chicken out of the chicken tractor and I teach them how to harvest the animal respectfully.” From there, he teaches how to pluck, clean and break it down. “It’s not just about butchery—it’s about understanding the responsibility and respect that comes with eating meat,” he adds.
The Fish Guys at Aquarius Fish Co. Photo by Adam Finkle.
People come for different reasons. “A lot of it depends on their why—and people’s whys are all different,” Tom explains. “Some folks come to me out of a need to improve their kitchen skills, some are preppers worried about the future of the food supply and others are farmers who want to better understand the animals they raise. The reactions are all different, but what I try to offer is a meaningful, respectful and empowering experience no matter their reason for coming.”
Fall classes at Utah Meat Collective
Fall is the perfect time to take a class at the Utah Meat Collective. Tom offers classes in bacon making, whole-hog butchery, chicken processing, turkey processing, sausage making and even charcuterie classes. He sources animals from his farm or trusted local ranchers. To find out more, visit utmeat.com
Other Local Spots For Your Table
Caputo’s Market & Deli A paradise of cured meats, imported cheeses and an entire section of tinned fish, this local market can bring global flavor to your holiday grazing board. The care, curation and creativity that Caputo’s team brings to the table will do nothing but improve your table. Aquarius Fish Co. is right next door, make this a two-for-one stop. 314 W. Broadway, SLC, caputos.com
Main Street Quality Meats Cooking for a BIG crowd this holiday season? Family-owned since 1956, Main Street Quality Meats is your go-to for bulk orders. With fresh, never-frozen meats, they are trusted by local chefs and can provide you with orders of 20-50 pounds. 2680 S. Main St., SLC, mainstreetqualitymeats.com
Aquarius Fish Co. Located near Pioneer Park, Aquarius Fish Co. will turn you from a you-can’t-get-fresh-fish in Utah doubter to a believer. They have seasonal, ocean-fresh catches flown in almost daily. Think whole branzino, sashimi-grade tuna and fresh crab. They are pros at making recommendations. Feast of the Seven Fishes, anyone? 314 W. Broadway, SLC, aquariusfish.com (UPDATE: Aquarius Fish Co. has announced its closure at the end of September, 2025)
See more stories like this and all of our Food and Drinkcoverage. And while you’re here, why not subscribe and get six annual issues of Salt Lake magazine’s curated guide to the best life in Utah?
Starting in the 9th and 9th area and moving west to the Central 9th District, 900 South in Salt Lake City is a culinary journey well worth the calories. Some spots are right on 9th, and some are a step or two off the main drag. It’s easy to traverse on foot or along the city’s best new bike lane.
Within a two-mile stretch, from 1100 East to 300 West, there are more than 50 eateries, coffee shops, restaurants, bars, and hidden gems. They are locally owned neighborhood joints, and each is special. Here’s where to get coffee, brunch, light bites and sweet treats on Salt Lake’s newest restaurant row.
Missy Greis is the owner of Publik Coffee, a recently remodeled anchor of the ever-changing 9th and 9th Neighborhood. Photo credit Austen Diamond
Morning Rituals
Publik Kitchen
Baby sister to Publik Coffee Roasters. The Kitchen serves up its own craft-roasted coffee, along with a slew of casual breakfast and lunch items with a wholesome bent. Kudos for supporting other local purveyors through their sourcing.
This is the local coffee shop that put Starbies out of business on the opposite corner. Always bustling – order and start circulating to find a table. It’s worth it for some of the best people-watching in town.
It is impossible to leave Skillets without feeling chock-full. From tater tots with Venezuelan shredded beef to corned beef poutine, these skillets will keep you full through dinner. Bonus points for a fantastic patio.
La Barba is renowned for its commitment to quality, from sourcing beans from small-scale farmers to its meticulous roasting process. Photo by Greg Brinkman
Early Owl Breakfast
A casual breakfast nook with a menu that ranges from sweet to savory. You’ll find something crave-able here for sure. Try the massaman beef sandwich with a poached egg for breakfast.
Named after the Greek word for a group of friends who gather to share good food, wine, and conversation, Paréa is precisely that—a welcoming, intimate space made for connection, consisting of Manoli’s long-awaited Greek market crossed with a fast-casual restaurant. The menu is 4 items at a walk-up counter: a bowl, a gyro, a gyro plate, or a salad. You choose the protein and the sides (Hint: choose the hand-pressed lamb gyro meat). The patio is ideal for basking in the sun when you’re alone, and the interior is perfect for groups. Attached is a market featuring some of the restaurant’s specialties to take home, including pastitsio and spanakopita; there are take-and-bake options, dips, and even the famous seasonal ice cream in pint form. Come in for lunch. Take dinner home.
Unassuming and delicious, this blink-and-you‘ll-miss-it Thai eatery is an excellent spot for a quiet lunch for one. Get several of their ‘lunch appetizers’ and build your own Thai small plate meal.
Modern Lebanese food in a beautiful, airy space. The falafel is the freshest in town, the roasted cauliflower is legendary, and the beignets took 6 months to develop and are a must-eat.
OG Vegan Diner. Comfort food goes plant-based with a touch of class and a hint of sass. The tender tigers, aka wings, are house-made and award-winning. Worth the trip alone.
Vertical Diner’s American Diner Plate is a vegan version of good old-fashioned, simply delicious, straightforward diner food. Photo by Adam Finkle. Try Vertical Diner’s blueberry pancakes and hot chai for brekky. Photo by Adam Finkle.
Ramen Ichizu
Tokyo-style ramen, house-made everything, including the extra-fine noodles. Serious chef-cred.
915 S. Washington Street
Laid Back Bites
Nona Bistro
Dining at Nona Bistro feels like discovering a backyard garden party by accident, one where the wine is good and the atmosphere is laid back. It is rustic, with a menu that is vegetal-forward and well-suited for the outdoors. It’s the perfect spot to grab a glass of wine, some bread and butter, and olives for an early aperitivo before heading to dinner. As for dinner, the chicken piccata is panko breaded for extra crunch, and the dressed salmon is wood-fired and served with charred broccolini. The garage has been converted into a soft, bistro-style sitting area that overlooks the garden, adding a warm glow as dusk falls and the world grows quiet. It’s the perfect spot for a first date, one where you can hear each other talk, or for a girls’ night out. You can even go alone with your thoughts and a book. No one would bat an eye. Dress is casual. Reservations recommended.
Artful wood-fired pizza, veggie sides, modern atmosphere, and warm service. If you like to spice things up, get the Beehive, a pizza with hot honey and calabrese salami.
When they say ‘jam bar’ at Atomic Biscuit, they mean house-made jams, such as the mango rosemary, to pair with their airy biscuits and Southern-inspired menu. Open breakfast through late lunch.
Now offering Cats and Yoga specialty classes, feline lovers can drink ‘cat-puccinos’ and buy cat bow ties, all while nuzzling kitties who need a furrever home. Photo courtesy of Tinker’s Cat Cafe.
Tinker’s Cat Cafe
Cats + coffee. Who can ask for anything more? Caffeinate and cozy up with a kitten for a dose of utopia. The best part? The rescue cats are adoptable. Reservations are required for the cat room.
My favorite off-the-beaten-path Thai place in the city. The Tom Yum will cure any sadness, and the Pad Kee Mao (Drunken Noodles) are a must-order. Great lunch deals.
C9 ‘za. Photo by Adam FinkleCentral 9th’s Mortadella Sandwich. Photo by Adam Finkle
Tacos y Mariscos El Paisa (Taco Cart)
One of the best, oldest, consistent, and most delicious street taco carts in the city. You can fight it out, but I stand by their al pastor with salsa verde.
Corner of State Street & 900 South
See more stories like this and all of our Food and Drinkcoverage. And while you’re here, why not subscribe and get six annual issues of Salt Lake magazine’s curated guide to the best life in Utah?
