Eat & Drink

Dosas are a culinary blank canvas of sorts, but they’re anything but boring. Made with fermented rice and lentils, dosas start with a light, crêpe-like batter that’s typically griddled fresh to order until crisp around the edges, rolled with myriad fillings, and deliciously dipable in zippy chutneys, chunky sambhar and sauces ranging from mildly savory to wildly spicy.    

“It’s the comfort food of South India, from very traditional to more modern flavors,” said Managing Partner and beloved award-winning SLC restaurateur Lavanya Mahate during a recent food media event at SV Café. Bustling with friends, family and business neighbors, all rubbing elbows with a few food writers and a smattering of local social media influencers, Mahate was celebrating the re-launch (and new name) of this colorful and warm space in West Jordan. The SV Café origin story melds food traditions with community connections begun in 2017, with the restaurant’s founding by Hindu Temple Priest Shri Satish Nenmali Seshadri—currently in Chennali, India running a Gurukul (spiritual school) for underprivileged youth—co-owner Dr. Dinesh Patel, and others devoted to creating a 100% vegetarian community gathering space featuring the best of South India.   

As can be expected at a media event like this, the kitchen shared bites of a bit of everything for guests to taste. Dosas were definitely the star of the show: We tried itty-bitty cone-shaped dosa filled with spiced and satisfying potato, buttery and crispy dosa with mixed cheese, and even an of-the-moment dessert dosa with Dubai chocolate, pistachio and kadaif.  

Also passed by the gracious staff were traditional uthappam (lentil pancakes) topped with cheese and tomatoes, which I can totally imagine even the pickiest of kiddos scarfing down without a blink. There were vada sambhar (lentil fritters with a saucy rainbow of stews and sauces), and even more desserts from vegetable-based fudges, to soft gulab jumun (milk dumplings in cardamom syrup), to a totally craveable finish of silky rava kesari (semolina pudding with cashews). Notable: Much of the menu is gluten-free and/or vegan, to boot.   

Just being in proximity to so many people filled with joy, generosity of spirit, and earnest and honorable intentions gave my self-admittedly jaded heart a little pitter pat. (I swear it wasn’t just being slightly sanctimonious about having a meal that reduced my carbon footprint a bit.) Their goal of building community connection through sharing the basic human pleasure of delicious food is genuinely and generously shared here at SV Café, and it’s a lovely addition to our food scene, full stop.     

I’m planning to go back and sample more of the menu soon, and am especially tempted by the “chaat counter” of the menu for indulging in some traditional snack combos. I mean, if Lavanya Mahate says that’s where to start, who am I to contradict? 

When You Go…

SV Café
1617 W. 9000 South, West Jordan
801-996-3628
svcafeutah.com

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“I can barely conceive of a type of beauty in which there is now Melancholy” —Charles Baudelaire

Melancholy is the new wine and cocktail lounge in the Post District in downtown Salt Lake City. While most everything in the district is new construction, Melancholy is located in one of the original buildings on site. At 150 years old, the space was originally a storage annex for American Barrel and later a post office. Now, walking up to it, the exterior looks like a modern sleek bar. Open the doors, and a surprise awaits: Black walls, white marble, a big plate glass window and touches of brass all mix together with vintage finds. It’s as if a Gothic library had a love child with an eccentric botanist lab with a little dark academia apothecary thrown in for good measure. Every single piece of decor was hand-selected by the dynamic team of Shaleen Bishop and Fallan Keyser. 

“We found most of the stuff for Melancholy secondhand and at vintage stores,” Fallan explains. “We wanted to use things that needed to be refurbished a bit. We had things reupholstered.” There are old paintings, mirrors on the walls and even post office boxes at the front of the downstairs bar. 

“The upstairs bar back and the post holding up the edge of the bar downstairs is repurposed from an old headboard,” says Shaleen, giving another example. “We addded a lot with the stories from the old pieces that we brought in. It feels like it adds to the story and the history of the building.” Not bad for a space that started out as cinderblock, graffiti and peeling plaster.

As co-owners, Shaleen and Fallan bring a deep background to Melancholy. Fallan previously owned Good Grammar, and together, with Shaleen ran the Secret SLC immersive events. While Secret SLC didn’t survive through COVID, the great partnership did. Shaleen texted Fallan, saying, “I missed doing cool stuff together.” Fallan agreed. Three weeks later, they walked into Melancholy for the first time and knew just what they wanted to do. 

So, why Melancholy? “We started playing with names,” Shaleen says, “and we just kept coming back to that word. The way it’s often used is focuses on the sorrow part of melancholy. But if you really look at the definition, it’s not necessarily sorrowful. It has a lot to do  with nostalgia and memories, so we wanted to bring that to the bar.” The goal at Melancholy is to have an intimate, quiet bar and a gathering spot for the community. 

Intimate is accurate. There are only a few seats around the downstairs bar, while the upstairs has table tops with seating. It feels like the type of place to go, read a book over a glass of wine solo or for an intimate tet-a-tet over cocktails. Both owners are now in their 40s. “We a space where we would want to go and people our age would want to spend time,” says Shaleen. 

Not only is Melancholy woman-owned, but the entire leadership team is made up of women. Sommelier Natalie Hamilton, Bar Manager Morgan Michel and Social Media Manager Jillian Herman round out the team.

Natalie and Morgan have worked together hand in hand to create a curated, constantly rotating wine experience and unique wine-centric cocktails. The wine list constantly rotating. They will bring in a case or three of a specific wine; when it is gone, it is gone. 

“Natalie brings in wines from different areas because we didn’t want to proclaim that we were an Italian or French wine bar,” says Fallan.   

As the Bar Manager, Morgan pulls together the cocktail menu, incorporating some sort of wine feature as a crossover. While the cocktail menu also rotates seasonally, sherry, vermouth and sake make their way into the concoctions. Morgan even makes a syrup in-house with the herbs and spices that make the flavor of cola. In a nod to non-drinkers, a specialty 0% ABV beverage menu is as curated as the wine list. “I think a lot of times people that don’t drink alcohol don’t feel comfortable in bars,” Shaleen notes. “And we want everyone to feel comfortable and on equal footing here.”

Melancholy has no kitchen, so food is limited to bar snacks. But the bar snacks are really good. Torres potato chips, tinned fish and marinated olives all grace the menu. You can also bring food in from other restaurants.

To continue to build a community at Melancholy, they host a monthly book club called “Books Take Flight” and other events, like an oyster pop-up with wine and oyster pairings. On Sunday, they set out a bunch of classic games. On Monday, there is an industry night. The seating capacity will almost double with a new patio opening in the summer.  

When You Go…

Melancholy Wine & Cocktail Lounge
556 S. Gale Street, SLC
melancholyslc.com | @melancholyslc

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A devastating fire swept through much of Main Street’s restaurant row during dinner service last night, destroying four businesses: Los Tapatios Taco Grill, Whiskey Street, London Belle Supper Club and White Horse Spirits and Kitchen. The fire was first reported in the kitchen of London Belle, where it spread between the ceiling and roof, soon engulfing the adjacent four single-story buildings. Three firefighters were injured battling the blaze; one with a broken ankle, one with smoke inhalation and a third struck by falling debris. All three have been treated and released.

The four restaurants appear to be a total loss, though firefighters were able to stop the blaze from spreading to the adjacent businesses. Eva restaurant and Utah Books and Magazine, Bodega and Felt, just down the street to the south, appeared untouched.

Mayor Mendenhall, at the site of the fire this morning, said that the city would offer support to these businesses while they sorted out insurance. When asked if she would want to see restaurants coming back to the block, the Mayor replied firmly, “We want these restaurants coming back.”

In Salt Lake City’s frontier days, this section of Main Street was dubbed “Whiskey Street” by both Mormon teetotalers and whiskey-loving gentiles. (Note: Early LDS Church members called nonbelievers by this culturally appropriated term.) This section of town, and the area around, was where a feller could go for a tipple if it suited him. In 2009, the Salt Lake City Council loosened an ordinance that limited bars to just two for each of SLC’s very long blocks. The Bourbon Group, which also owns Franklin Avenue, opened Whiskey Street in 2013 and White Horse in 2017. London Belle, owned by Frank Paulraj, opened in 2019. 

“These restaurants hold dear collective memories for many of us,” Salt Lake magazine food writer Lydia Martinez said. “I celebrated my birthday at White Horse and ate my first fried oyster there. Whiskey Street introduced me to High West. I know I’m not the only one who has fond memories of this part of town.”

Whiskey Street (the bar) was named in a nod to the block’s past reputation. White Horse Tavern’s cheeky name comes from Mormon cultural history. The religion’s so-called White Horse Prophecy warns the United States Constitution will one day “hang like a thread” and will be saved “by the efforts of a white horse,” which some say is a reference to a Mormon leader. London Belle was named after the nickname for Salt Lake’s famous madam, Dora B. Topham, who was known as Belle London.

The business owners are already talking about rebuilding, Lydia says. “But now it’s also the time to think about the employees who have been displaced and if the adjacent businesses who will be impacted by secondary damage and will feel the pinch of a drop in foot traffic. We’ve seen the loss to the community that comes with a fire or other disaster (RIP Garage on Beck) and how hard it is to reopen and be profitable. Step up if you have jobs to offer. Support other Main Street businesses. And come back if (when!) these businesses reopen.”

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“Dining at Matteo, for many people, is for special occasions only. I get it, it’s expensive,” said restaurateur Matteo Sogne of his eponymous fine dining destination Matteo Ristorante Italiano, which was also tapped as Salt Lake Magazine’s 2025 Best Restaurant earlier this year. Sogne envisions the newly opened Strada Cucina Italiana (translation: Italian street kitchen) in the heart of downtown Salt Lake City as the antidote to exclusivity. “We hope Strada will be a place where people will want to come in every week.” 

If your budget is more of the Fiat than Ferrari bracket (same, sister), make a note to add Strada as a solid spot to work into your downtown rotation. It’s a bright and clean-lined space, with big banks of windows giving the dining room the feel of a bustling urban café. At Strada Cucina Italiana, they’ve streamlined the hell out of Matteo’s fine dining menu with appeal to the lunchtime crowd, a quick dinner downtown, or for DoorDash delivery. There’s no food item priced more than $17, and a sando/side/drink combo comes in at a super-reasonable 16 bucks for what you get at this level of quality. 

Most of Strada’s menu features items sourced from the acclaimed Matteo kitchen. At the Ristorante mothership, Matteo’s mom Manuela bakes the ciabatta for the paninis and her cannoli are made to fill upon order. Executive Chef Damiano Carlotto prepares roasted pork, house-made sausage, meatballs, and chicken cutlets daily, and all of the charcuterie is sourced from Italy. These comfort food components are shuttled throughout the day to nearby Strada. Upon customer order, the elements are assembled and the panini is fired up using some kind of Italian-made industrial kitchen appliance that apparently costs as much as a pre-owned Lamborghini.  

I’m not mad at all about having Matteo Sogne’s team take the guesswork out of this fast-casual dining experience. The menu has a couple of appetizers—including Matteo’s must-order whipped brie with walnuts—a few salads, pastas, a short list of panini, and Manuela’s aforementioned classic cannoli and some pre-scooped cups of gelato ready to go. Sogne said that he’s most excited to source alcohol options that rotate seasonally, with a tight list of just one house red wine and a white, and a local beer. We had a nice chilled bottle of Lecciaia Orvieto Classico (a white blend of graciano, malvasia, and trebbiano) and it was an especially delightful sip on a hot August night. 

Pasta lovers have the best kind of choose-your-own-adventure in store. Pick any one of six homemade pasta shapes on rotation from column A, and six fresh sauces listed in column B, and you’re slurping the same spectacular noods you’d have at Matteo, served lickety split. Some orientation notes for the uninitiated: Get the gnocchi before it sells out. The Matteo version of pesto is unusually light—more creamy than oily—with garlic playing more of a rhythm section role than the shrieking vocal you’ll find in many iterations. And the crispy pancetta notes in the pink vodka sauce are a nice saline touch. And yes, of course, nonna’s lasagna is also available, and you bet I’m looking forward to having a slab o’ that come cooler weather. Brava, nonna, brava.    

Protein-focused folks will appreciate the healthy-ish options of salad bowls with grilled chicken or steak with chimichurri. Sure, I sampled a Caesar salad—because I’m physically incapable of not ordering a Caesar of any variety if it’s available—and it was both huge and satisfying; you can get it with their fabulously fluffy polpette (that’d be meatballs, fancy pants) or grilled chicken. 

Arguably, the real stars of the show here are the flavor-packed panini, which I’ll get to after a bit of business model digression. Hang tight. 

The brilliance of the Strada Cucina concept is Sogne’s vertical integration of the Matteo kitchen for the many customer and staff needs they serve. Case in point: Matteo Ristarante Italiano routinely caters game-night nosh for professional sports teams and events for deep-pocket downtown businesses. Meaning, their kitchen staff can dependably pump out high-quality menu items in quantities that can withstand a bit of travel and reheating upon arrival. And as Sogne was pleased to point out, having both the catering commissary based within Matteo and the Strada outlet around the corner supports their employees, who can depend on a consistent and year-round 40-hour work week. A rarity in the fine dining industry that will hopefully be another example of favoring better work-life balance, Italian style.  

I shared all that to point out this: It’s not a typo on the panini menu that lists the sandos from #1 Nonna Romana (mortadella, burrata, pistachio) to #9 Piccante (made-in-house spicy Italian sausage, griddled onions and peppers, mozz) but takes a #33 detour in place of the number three spot for the most popular item on their menu: Chicken Parm. The #33 is in honor of Utah Mammoth hockey team President Chris Armstrong, and the hundreds—maybe at this point thousands—of chicken parm panini that have been repeatedly requested by the team. What makes this Italian-American fav a standout is, literally, all in the sauce: the springy ciabatta is smeared with both pesto and pink vodka sauce instead of the expected red gravy. It’s a perfect foil to the crisply breaded and tender-centered chicken parm cutlet. Those of us who have been traumatized by truffle oil abuse in the past few years (me, raising a shaking hand) will take solace in ordering the #8 Tarfufo: a mix of fontina, provolone, and mild truffle Pecorino, all encased in crunchy ciabatta and melted together in gooey gloriousness to make it the grilled cheese sammich of your dreams.       

Without changing out of your post-gym hoodie, you can snag a taste of Sogne’s hometown of Modena, and at a fraction of the price you’d pay when dining at Matteo. Not that I’m going to ever stop dining at Matteo when given the opportunity. I’m a frugal hedonist, not a monster. Duh. 

WHEN YOU GO

30 E. Broadway (300 South), SLC
stradaslc.com | @stradaslc

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I am a proud cool auntie with mostly nephews. My niece and I are close and have always enjoyed doing sophisticated “lady” things together. Every year since she was five years old, we’ve gone to The Grand America high tea for her birthday. We get dressed up, she borrows my fancy (costume) jewelry, and we have tea, or in her case, hot chocolate, and we have Afternoon Tea in the lobby lounge. Just the two of us.

We are approaching six years of our ladies who take tea tradition, and I will continue it as long as she is interested. It’s a chance for us to talk about everything from table manners to food preferences, and more recently, she’s been discussing her schoolwork, aerialist classes, and her friends. 

I’ll never forget the first time we went. She was both excited and nervous. It was easily the fanciest place she’d been to. She was feeling shy, and as we sat down, the server came by to say hello, speaking to her as if she were a grown-up. We were seated on an overstuffed couch with the table low in front of us. In Grand America High Tea tradition, they pour hot water into a wine glass with a hand-sewn tea flower that blooms slowly over the course of your meal, providing a beautiful centerpiece. 

When you attend High Tea at The Grand, your table is pre-set based on your reservation. Laid out when you sit down is a strawberry parfait with chantilly cream and scones with clotted cream, preserves, and lemon curd. I showed her how to put her napkin in her lap, and she reached out to take her first anticipated bite of scone. Then disaster. The scone tumbled from her little hands and landed clotted cream side down on the carpet under the table. She turned to me with sad eyes, looking like the world had ended. I could see all the emotions: disappointment at missing out on the promised bite, embarrassment for making a mistake, shame that she had ‘ruined’ things before we even got started, and fear that I would be angry or that she would be in trouble. It all happened in five seconds. My heart broke. I was determined to show her that everything was OK before the tears could start. I knew that the beautifully trained staff at The Grand America would back me up. 

I told her, “It isn’t a big deal. I promise you. Let me show you,” and proceeded to beckon our server. She looked horrified. Why would I draw attention to us? I told our server what had happened, and, like an absolute professional, he whisked away the mess; someone else brought another scone immediately, without batting an eye (or, for that matter, a side eye). Both assured her that it wasn’t a problem. It was a showcase of stellar service, marked by kindness. The afternoon proceeded with tragedy averted. I know she remembers that moment. We’ve talked about it since. It was the type of service that sets a five-star hotel apart from all the rest. And one of the reasons I always go back.

Afternoon Tea at The Grand America consists of “Beverage (tea or hot chocolate), accompanied by strawberries & crème chantilly, finger sandwiches (vegetarian option available), English scone with cream, berry jam & lemon cream, and an assortment of afternoon tea pastries.” Which hardly does the experience justice. 

For tea, they offer white and green teas, oolong and black teas, a dandelion chai (caffeine-free) specially crafted for the Lobby Lounge, herbal infusions, and flavored hot chocolates (regular, mint, raspberry, and coconut-almond). The pots are endlessly refilled upon request. And if you want a little extra indulgence, you can sip on a glass of bubbly as well. 

The food is served on tiered plates and consists of tea sandwiches (think cucumber and smoked salmon), seasonal pastries, typically including a sweet tart, a French macaron, and other small bites. You can order a children-only portion, which has some kid-friendly options for particular eaters. My niece has graduated this year to the ‘adult’ menu due to her love of cucumber sandwiches. You can also order a cheese plate to accompany all the pastries. 

If it’s a special occasion, please let the team at The Grand America know. They will bring out a special birthday or celebration dessert, and the harpist will serenade you. Always a thoughtful touch. 

Insider Tips:

• You must book ahead. Everything is made from scratch, and they only make enough for the day’s booking. 
• They often have special or seasonal teas. One year, we went when they had a ballet / princess tea with the casts from Ballet West. They also offer Holiday Teas in December with Santa, and a Witches Tea in October. It is worth checking their calendar for special events. 

If you go: The Grand America

555 South Main Street, SLC
Visit The Grand America website to book your reservation.

Read more about The Grand America Gingerbread House or about Japanese Tea Snacks at the Tea Bar.

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Campfire Hors D’oeuvres

Who says roasting sticks are just for marshmallows? Try spearing a round of Brie, mozzarella or cheddar instead. Once it’s gooey inside, wrap it in a slice of Creminelli salami or prosciutto, then place it on a cracker for a smoky, savory bite. Craving something sweet? Add a square of local artisanal chocolate from Ritual or Amano for an indulgent twist.

A Healthy Treat

The fire’s heat will start to caramelize the natural sugars in sliced peaches, pears, carrots, zucchini, apples, watermelon, pineapple and strawberries. You can roast your fruits and veggies on a skewer, or wrap them in tinfoil and set them in the coals. When they’re ready, drizzle them with a little bit of olive oil and sea salt.  

Custom Kabobs

Once your fire reduces to glowing embers, set a grate over the coals and get ready for smoky meats and veggies. Any meat works—just avoid cuts that drip too much to prevent flare-ups. Add limes, salsa, garlic butter or other toppings, and voilà: a build-your-own feast that’s as fun to cook as it is to eat.

Don’t Forget the Bread

Roll your favorite dough into snakes, wrap them around skewers and roast away. Parbake beforehand for that perfect crispy-chewy bite. When they’re done, brush with garlic butter and parsley—or honey or your favorite dessert topping. Or skip the fuss and just bring a giant can of Nutella.

And for Dessert…

Besides the traditional s’mores, try roasting Starburst candies, Reese’s cups or cookie dough egg rolls (raw cookie dough wrapped in a wonton). For even more decadence, it’s hard to beat the traditional Dutch oven peach cobbler. Layer in your fixings, find an evenly-heated area in the coals, and let it work its magic for 45 minutes to an hour.

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In the 1980s, I spent many of my childhood summers up in the small farm towns of the Wasatch Back: Heber, Midway and Kamas. I recently returned to Utah. The growth up on the other side of the mountain has been one of the most startling changes I’ve seen. Amid all this growth, Dendric Estate is a startup cider-making operation set amidst acres of their own apple orchards—no juice boxes here, but high-quality European-style fermented cider. 

I have a hard time imagining a place like Dendric Estate in my misty memories of the Kamas valley, but it fits right into the community as it is today. Owners Brendan and Carly Coyle certainly understand what the future holds in Summit County. Brendan spent years at Park City’s groundbreaking High West Distillery, helping to grow Utah’s burgeoning culture of spirit makers. Brendan and Carly wanted the challenge of building something new from the ground up, or in this case, from the dirt. In 2019, they bought a 20-acre dirt plot just north of town on the long alluvial slope dropping down from the flank of the Uintahs to the Weber River far below. At 6,440 feet, they decided to make wine from apples.

Apple trees have grown in Utah since the pioneer era. Many of those historical varieties were crabapples—small, tart, and hardy survivors that thrived in the short growing season at altitude. Unlike the big, watery, sweet varieties common to American grocery stores, crabapples make a great base for baking, cooking and distilling into cider. It’s easy enough to add sugar, but starting with a tart, firm, complex flavor profile is a must to make the kind of crisp, dry, in-your-nose cider that you usually find in the spiritual home of cider-making, Normandy. 

That’s exactly what Dendric Estate has created with their first product, which they have appropriately named Dry Cut. This bubbly, punchy drink has more in common with a good champagne than with the sweet alcoholic apple juice that InBev will sell you in a can. 

It took five years of hard work to get to this stage. The first thing the Coyles did during the pandemic was plant trees—36 different apple varieties, to test how they grew in the Kamas soil and climate. Then they built a production facility, one piece of machinery at a time. They use the Charmat method, the same secondary fermentation process that’s used for sparkling wine, and their spotless building is filled with a giant, bright and shiny fermentation tank for the secondary fermentation that they use to give their cider that champagne life.

Of course, apple trees take years to grow, so Dry Cut is sourced from apples further up the Great Basin, mostly in Idaho. The Coyles will be harvesting their own fruit for their 2026 product, as well as sourcing from other Utah farms, to bring their cider even closer to home. More importantly, they have narrowed in on successful varieties that they want to grow in bulk, and 3,200 new trees have been ordered for planting, including Redfield, a variety whose flesh is red as well as its skin. It will make a cider with the color of rosé.

As far as making cider in the conservative Kamas Valley goes, the Coyle’s have had a positive response from their neighbors. 

“There are some multi-generational Mormon families that aren’t fans of alcohol,” Brendan admits. “But here’s what we come to connect—the Kamas Valley historically has been a land of ranching and agriculture. But we’re only 20 minutes from Park City—We’re so close that we’re experiencing land prices that are equivalent to certain areas in Park City. What we all agree on, and where we get a pat on the back from the locals that grew up here, is that we’re doing agriculture differently. It might not be the way that they would do it historically, but we’re promoting and protecting and growing agriculture, and we’re doing it in a way that can compete with Park City land prices. It’s tough for traditional agriculture to compete with that. What we wanted to do was bring a new type of agriculture to the valley that can compete, but can also preserve the heritage. We’ve committed to 75% of our 20-acre estate to be pure agriculture.” 

The Coyles are also committed to building a sustainable business—they’ve applied for the permitting that will allow them to recycle their wastewater for reuse. Using organic farming methods, they’re avoiding the pesticide-heavy practices of much fruit farming. 

You may not be able to taste all this toil and labor in the glass, but what you do taste—a clean, fresh, bubbly, delicious cider wine—is proof of their concept. The Wasatch Back could be America’s next great cider country, and if it is, a generation from now, the Coyle’s will be remembered as pioneers, breaking the tough soil and making a new way of life in the high mountains.

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A cheeky stand-in to Pioneer Day, Pie & Beer Day is a well-revered local tradition within Salt Lake subcultures. As is tradition, bars, breweries and bakeries are offering plenty of specials to fill your belly on July 24th, along with a few special events to attend around the city.

Pie & Beer Events 

Pie and Root Beer Day at Millcreek Common 
Millcreek Common is dishing out free pie and root beer floats from Shasta Soda and Blacksmith ice Cream, starting at 6 p.m. Stay for line dancing, music and cornhole competitions hosted by the Millcreek Community Council. 

1354 E Chambers Ave, Millcreek 

Pie and Beer Day at Smith’s Ballpark 
The largest celebration of pie and beer is moving over to the Smith’s Ball Park this year, where over 20 local breweries have paired up with eateries across town for unique pairings. Of course, the event will also feature over 9,600 slices of pie from ice cream to apple to… frito? GA tickets begin at $5 and are available on site the day of the event. 

77 W 1300 South, SLC 

Pie and Beer Day Comedy Extravaganza 
A night of comedy, carbs and charisma at the Clubhouse on South Temple. The 18+ variety show features stand-up comedians, drag performers, live music and delectable pies from Pie Fight. Get tickets here. 

850 E South Temple, SLC 

Breweries and Bars with Pie & Beer Specials 

Flanker Kitchen + Sporting Club 
Indulge in a Pie & Beer Day tradition with a slice of apple, cherry or peach pie for just $7. The Gateway club is also serving up pie shooters, $5 select drafts and their Thursday “Triple 3 Deal”—an appetizer, entree and dessert for just $33. 

6 N. Rio Grande St., SLC 

Alpine Distilling 
Park City’s Main Street distillery and bar is celebrating July 24th right with a can of beer, a shot of Lafayette and a pie of your choosing for $20. Order up a pour of their Triple Oak Whiskey next, which recently scored a stellar 98 Platinum rating in an international spirit competition. 

364 Main St., Park City 

Chappell Brewing 
The South Salt Lake Nano Brewery is hosting an all-ages Pie & Beer Day block party from 2-8 p.m. on Thursday. Along with a dedicated housemade pie station, the event will also feature food trucks, three live bands, draft beer and even a hard slushie bar. 

2285 S Main St., South Salt Lake 

Epic Brewing Tasting Room 
Just in time for Pie & Beer Day, Epic Brewing has announced the release of their new Key Lime Pie Cream Ale! To celebrate, the brewer is handing our free slices of key lime pie with every pour of the new brew while supplies last. Stop by their tasting room anytime from 12 p.m. to 9 p.m. to give it a taste. 

825 S State Street, SLC

HK Brewing 
Going the extra mile to celebrate Utah’s state holiday, HK Brewing is hosting a Pie, Beer and Booch day starring their brand new cherry pie booch and pie-inspired treats from pop-up bakery Little Bird. The festivities continue all-weekend-long with drink and dessert specials, check their socials for the most up-to-date schedule.  

370 Aspen Ave, SLC 

Shades Brewing
Embracing all-things pie and beer, Shades Brewing is serving up $5 peach cobbler brews, pumpkin pie beer, pie slices and pizza slices all day long. 

1388 S 300 W, SLC

Pie & Beer Bar Crawl 
Dress in your best pioneer garb and embark on a pub crawl to Salt Lake’s finest libation establishments. The route is mapped around Trax lines, beginning at Quarters Downtown with stops at Hopkins Brewing, Thieves Guild, Scion Cider, Water Witch and more. See the full route, and get tickets, here. 

Bakeries 

Enjoy grab-and-go pies from Utah’s many talented bakers 

• Pie Party | 3130 S Highland Dr., SLC | @piepartybakery 

• Pie Fight | 937 E 900 South, SLC | @piefightslc

• Flake Pie Co. | 1665 Towne Center Dr., South Jordan | @flakepieco

• Veyo Pies | 24 South Main Street, Veyo 

• The Dodo | 1355 E 2100 South, SLC | @thedodorestaurant 

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Even before Wallace Stevens penned the poem “The Emperor of Ice-Cream” in 1992, ice cream had long been a beloved sweet treat—a favorite of America’s founding fathers—served at many occasions (thankfully, not just at funerals, as is the case in the poem). But ice cream was not the first frozen dessert! Its progenitors and variations are many. Here’s your guide to telling a gelato from a custard and every frozen treat in between. Oh, and of course, where to find them in Utah.

Ice Cream

History: In 1790, the first-known U.S. ice cream (or “iced cream,” as it was sometimes called) parlor opened in New York, and, prior to that, it was a favorite treat of America’s founding fathers. Dolley Madison was particularly keen on oyster ice cream. Thomas Jefferson’s ice cream recipe, alternatively, calls for vanilla. We’ll leave it to you to guess which of those flavors caught on.

What you need to know: A simple combination of cream, sugar (or another sweetener), flavoring and (sometimes) eggs. Who Does It Best? 

• Brooker’s Founding Flavors, 11953 S. Herriman Main St., Herriman, brookersicecream.com

• Aggie Ice Cream, 750 N. 1200 East, Logan, usu.edu/aggieicecream

• Leatherby’s, 1872 W. 5400 South, Taylorsville, 304 E. University Parkway, Orem; 372 E. 12300 South, Draper, leatherbys.com

• Rockwell Ice Cream, 115 Regent St., SLC, rockwellicecream.com

Sherbet

History: The word dates back to the 16th century in the Middle East, where it was described as an icy drink often flavored with fruit. 

What you need to know: A frozen blend of cream or milk, sugar, fruit and ice. And, it’s sherbet not “sherbert.” 

Who Does It Best?

• Farr Better Ice Cream Shop, 274 21st St., Ogden, farrsicecream.com

• BYU Creamery on Ninth, 1209 N. 900 East, Provo, dining.byu.edu

Sorbet

History: The first known recipe for sorbet, or “sorbetto” as it was called, dates back to Italy in the 17th century, which some culinary historians consider the first “official” ice cream. 

What you need to know: Typically a blend of fruit and ice with sweeteners like honey or sugar; usually dairy-free. 

Who Does It Best? 

• Sweetaly Gelato, 2245 E. Murray Holladay Rd., Holladay; 1527 S. 1500 East, SLC, sweetaly.com

• Color Ridge Farm & Creamery, 135 E. Main St., Torrey, colorridge.com

• Cloud Ninth Creamery, 928 E. 900 South, SLC, cloudninthcreamery.com

Gelato

History: In 1686, the café Il Procope opened in Paris, introducing gelato. The owner, a Sicilian named Francesco Procopio dei Coltelli, became known as the Father of Italian Gelato.

What you need to know: Compared to traditional ice cream, which is made with cream, gelato is made with whole milk and is less airy with a smoother texture. 

Who Does It Best? 

• Sweetaly Gelato, 2245 E. Murray Holladay Rd., Holladay; 1527 S. 1500 East, SLC, sweetaly.com

• Dolcetti Gelato, 902 E. 900 South, SLC, dolcettigelato.com

Frozen Custard

History: Frozen custard likely traces its roots to Coney Island, in 1919.

What you need to know: Traditionally, ice cream is made with sugar, cream and eggs, but, in modern times, binders like Xanthum Gum have replaced the eggs. Not so with frozen custard, which contains egg yolks, and has a denser, creamier consistency.

Who Does It Best? 

• Nielsen’s Frozen Custard, locations throughout the valley, nielsensfrozencustard.com

Novelty Ice Cream

History: From push-pops to sandwiches to waffle tacos, ice cream can come in just about any shape and complement just about any culinary companion. Ice cream has a proverbial menagerie of varied and colorful children. 

What you need to know:  Eat ice cream with your cereal, in between two gooey cookies, frozen by liquid nitrogen, bathed in an espresso shot, or any other way you can possibly imagine. Unsurprisingly, there’s a lot of novelty ice cream shops in Utah.

Who Does It Best? 

• Cereal Killerz Kitchen at The Local Market & Bar, 310 E. 400 South, SLC, thecerealkillerz.com

• Spilled Milk Ice Cream and Cereal Bar, 907 E. 900 South, SLC, spilledmilkicecream.com

• Monkeywrench, vegan ice cream, 53 E. Gallivan Ave., SLC, (Instagram)
  @monkeywrench_slc

• Penguin Brothers, gourmet ice cream sandwiches, 2040 S. 1000 East, SLC, thepenguinbrothers.com

Frozen Yogurt

History: While yogurt has been around for thousands of years, frozen yogurt was probably born in the 1970s. 

What you need to know: Basically ice cream with at least some of the milk in the mix replaced with yogurt and the addition of yogurt cultures, making “frogurt” a bit more tart. 

Who Does It Best? 

• North Ogden Yogurt Company, 1964 N. Washington Blvd., North Ogden, (Instagram)@northogdenyogurtcompany

• UGURT, 1330 E. 200 South, SLC, frozenugurt.square.site

Soft-Serve

History: There are several competing claims about who first invented soft-serve ice cream, but Americans have enjoyed it since the 1940s. 

What you need to know: It’s basically just semi-melted ice cream, but it can contain more air than traditional ice cream, making soft-serve a bit foamier. 

Who Does It Best? 

• Normal Ice Cream, 169 E. 900 South, SLC, normal.club

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See more stories like this and all of our Food and Drink coverage. 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?