Here’s the thing about Pho. It’s kind of like that old saw about pizza even when “it’s bad, it’s not that bad.” Except here’s where that breaks down. Bad pizza is so ubiquitous that people think bad pizza is just, well, pizza. So it goes with pho, there are easily more than 100 joints around the city serving pho. But only a few make more than a bowl of broth with “stuff” in it. The quality of the “stuff” (and the broth) is what matters. And Pho 777 has the good stuff. This award will be hotly debated because pho, like pizza, is a preferential creature. Here’s why Pho 777 stands out. The broth is made from bones. It is made from scratch every day. The ingredients are fresh and it all comes together to allow the soup sipper to improvise, as is required.
Hungry for more? Find all our current and previous Dining Awards winnershere! And while you’re here, why notsubscribe and get six annual issues of Salt Lake magazine’s curated guide to the best of life in Utah.
It’s the Eternal Question. “Where Should We Eat?” It’s a query that we ask ourselves as hunger sets in. It’s a question that couples and families text message around wildly as the dinner hour approaches. It’s a question that your out-of-town guests prod you with before arrival (but too late to make a reservation). The answer is often dull, “the usual spot” or “dunno, pizza?” Let’s remedy that. Eating out is about more than sustenance. It’s about company, friends and someone else doing the dishes. Each year, Salt Lake magazine gazes upon the dining landscape and presents its choices for our Dining Awards issue. These are experiences that will enliven your answers to the Eternal Question. They will challenge your palate with thoughtful and local solutions to the riddle. So without further fuss, we present our 15 Best Restaurants of 2024, including our Outstanding Restaurant of the Year, a collection of locales that are such standards that we name them Utah Classics, four restaurants to watch and five superlative standouts in the industry.
So. Where should we eat? The answers are within.
Click on the images below to learn more about our 2024 winners
Meet the Salt Lake magazine Dining Awards Panel
Jennifer Burns
Jennifer is a freelance food and beverage writer and content creator. She primarily works with food brands and restaurants and has hosted over 3000 TV cooking and entertainment segments.
Darby Doyle
Darby Doyle is a food, beverage, and outdoor writer who covers the culinary and natural wonders of the American West.
Lydia Martinez
Lydia is a freelance food, travel and culture writer. She writes for Salt Lake magazine, Suitcase Foodist and Utah Stories.
Stuart Melling
Stuart is an award-winning journalist who has covered the Utah dining scene for 15 years. He’s also the founder, writer and wrangler at Gastronomic SLC and a former restaurant critic of more than five years, working for The Salt Lake Tribune.
Side Dishes
Ones to Watch
Often a new restaurant comes on the scene with a splash that catches our attention but, hey, it’s a hard biz at any time, much less at this time. But these five newcomers raised our eyebrows and we’re excited to see what happens next.
Each year we pass out a collection of special awards for individuals and organizations who, well, have done something special, superlative even. (And, also, just because we can.)
The #RandomPink Award: Margo Provost and the Team at Log Haven
The Golden SpoonFor Hospitality: Drew and Angie Fuller of Oquirrh
The Blue Plate Award for Community Service: Lavanya Mahate of Saffron Valley
The Good Bread Award: Nick Fahs of Table X
The Spirit Award: Francis Fecteau of Libation, LLC
Utah Classics
Remind yourself of restaurants that are so good, they never went away.
Hungry for more? Find all our current and previous Salt Lake magazine Dining Awards winnershere! And while you’re here, why notsubscribe and get six annual issues of Salt Lake magazine’s curated guide to the best of life in Utah.
Cristina Olvera immigrated to Utah in 1999 from Hidalgo, Mexico. A single mother to five children, she always had multiple jobs. And on the side, she would make tamales out of her kitchen at home, explains daughter Salma. “My mom was a hard worker making tamales on the weekends to support us. As we got a little older, we helped her with whatever we could. She would have us cut cheese or clean corn husks.” Cristina would still make tamales overnight and then, at 7 a.m., deliver them from Tooele to Park City and all around the Salt Lake Valley. As her reputation grew, clients started asking to cater and she began catering quinceañeras and weddings. After moving into a tiny commercial kitchen space, Salma’s older sister started promoting the business on social media platforms right at the start of COVID. And business took off. La Casa del Tamal was born.
We featured the Olvera’s holiday tamale tradition in our 2023 Nov/Issue! Read it here.
Hungry for more? Find all our current and previous Dining Awards winners here! And while you’re here, why not subscribeand get six annual issues of Salt Lake magazine’s curated guide to the best of life in Utah.
Salt Lake magazine established its Dining Awards in 1998. That year, the awards ceremony was held in Memory Grove with an accompanying picnic. The winners’ list included restaurants longtime Utahs will remember but are long gone (Capitol Cafe, Chez Betty and Metropolitan) but also many others that have survived and thrived in the ensuing 25 years (Log Haven, Cucina and Glitretind). For more than two decades, we’ve handed out hundreds of our plates to a worthy and growing selection of ambitious restaurateurs, chefs and culinary wizards to support and legitimize the Utah Food landscape. But then came the “lost years,” a term our editors and panelists coined during our discussion for this year’s awards. But now, knock wood, it feels renewed, new energy new everything.
For our 2023 Dining Awards, which we’ve coined as “Year One”, we were so thrilled to once again gather Utah’s culinary artists in one room. Hosted in partnership with The Local on Feb. 27, the Dining Awards Ceremony was an evening to remember. We thank everyone who was able to join us in celebrating the resilience, creativity and ingenuity of our city’s dining community. We would also like to thank our sponsors, we would not be able to host an event worthy of our guests without their support.
Utah Food is a conundrum, what even is it? Fry sauce, funeral potatoes. Naww. Food evolves and tastes evolve and within that evolution, a consensus begins to form and standards emerge. None of these restaurants are standing still or living in the past (well maybe, Maddox, but the past is what that place is about) but all have proven their excellence for so long that they have become institutions that are the backbone of dining in Utah.
Each week Maddox serves more than 15,000 (!) customers. That’s right, 15 thousand. Some come to sit in the classic log cabin’s dining room or lunch counter, others pull up to the drive-in, still served by carhops, and others pick up a family meal on the way home.
Feldman’s Deli was one of the top picks for panelist Stuart Melling and for good reason. It’s a classic Jewish deli that’s given SLC a taste of NYC for nearly a decade with its half-pound sandwiches (including the best pastrami west of Katz’s Delicatessen).
Mazza was the first place many native Utahns tried middle eastern food and we loved it. Chef-owner Ali Sabbah continues to set the standard for Middle Eastern food in Utah, serving complex, layered dishes with warm hospitality.
Veneto’s Marco and Amy Stevanoni are proud of their curated wine list, impeccable dishes and providing an overall exceptional dining experience. The cuisine draws inspiration from Marco’s native region of Northern Italy called, naturally, Veneto.
Red Iguana fulfills the promise of its slogan. It is, in fact, Killer Mexican food that is absolutely worth the wait. For nearly 40 years they’ve been serving up delicious and perfected family dishes like chile verde and world-famous mole.
There’s a line outside the door of Takashi every night for a reason. Chef Takashi Gibo’s modern take on sushi is among the best for the freshness of the fish, attention to detail and bright flavors. There are many worthy sushi spots but there is only one Takashi.
18 W. Market St., SLC, 801-519-9595
Best New Restaurants to Watch
Very often a new restaurant comes on the scene with a splash and catches our attention but, hey, it’s a hard biz at any time, much less at this time. But these four newcomers raised our eyebrows and we’re excited to see what happens next.
The atmosphere of Ivy + Varley exudes coolness. “It has a very New York or LA vibe,” says Dining Awards panelist Jennifer Burns, and if that puts you off—it shouldn’t. It brings a big city vibe without prentenstion. “The service and hospitality are personal and genuine,” says Nightlife Editor Avrey Evans, who recommends the kimchi michelada taken on the stunning outdoor patio. With an attention to detail in their bar menu and heavenly bites, we expect this newcomer to continue to thrive.
From the minds behind Whiskey Street, White Horse Tavern and Bourbon House comes Franklin Ave. Cocktails & Kitchen. The emphasis here is on the “kitchen.” Chef Matt Crandall gets to stretch his wings at Franklin Ave. ignoring the “bar” in bar food and simply serving great food.
Appearing as if out of nowhere comes Urban Hill, a flag planted in SLC by the team at Park City’s Hearth & Hill. We welcome the incursion. Hearth & Hill is a proven PC force. “They hire talent in the kitchen, pay what people need to survive and put their money where it matters,” says panelist Darby Doyle. Indeed, our scouts’ early reconnaissance of Urban Hill indicates greatness to come.
St. George is overrun with chain restaurants that weaseled in alongside its explosive growth. But amid the sea of mediocrity, we’ve discovered an island of civility. Wood • Ash • Rye. Located in Avenire Hotel, this of-the-moment restaurant features the requisite brunch for the brunch bunch but its dinner menu really shines. Executive Chef Shon Foster’s menu of sharable plates follows the seasons and gives nods to St. George’s history like his charming take on funeral potatoes the “Potato Saint.”
Each year we pass out a collection of special awards for individuals and organizations who, well, have done something special, superlative even. (And, also, just because we can.) Find all our 2023 Dining Awards winners here.
The Mary Brown Malouf #RandomPink Award: Hell’s Backbone Grill & Farm
he remote location of this working farm and restaurant in Boulder, Utah could be seen as both a contributor and detriment to Hell’s Backbone’s longevity and success. It is perhaps the best example of an actual destination restaurant in Utah. The love child of Jen Castle and Blake Spalding has gained national and well-deserved recognition. But labors of love are still labors. Last year, Jen and Blake, beleaguered by the pandemic, rising costs (and likely sheer exhaustion) raised a white flag and asked the world to contribute to a Go Fund Me campaign to ensure the restaurant’s financial security beyond the next season. Supporters and fans from around Utah and the Globe came through. Proving that, yes, we can have nice things in Utah. Maybe this will be the year Jen and Blake get that bloody James Beard Award, meanwhile, Mary sends her love, xoxomm.
The Blue Plate Award for Community Mindedness: Tea Zaanti
Tea Zaanti moved to its new location, modeled after the NOLA-famous Bacchanal, just in time for the pandemic to shutter everything. Owners Becky and Scott worked on overdrive to find ways to still provide “tea and sympathy” for our community. In fact, “Communi-TEA” is the shop’s motto. The shop is located in a Sugar House bungalow set back from the street (with a stellar patio). They host regular community events—from maker’s markets, tea and wine education classes to drag shows and art walks. Their “Tea. Wine. Action.” initiative highlights essential community groups. If you stop in at Tea Zaanti, chances are you’ll walk away feeling connected and nourished. And that’s everyone’s cup of tea.
The What’s Next? Award: Romina Rassmussen of Les Madeleines
For 20 years, baking genius Romina Rassmussen fed us pastries that combined all the nit-picky precision and butter worship that make French pastry one of the culinary wonders of the world. Although she’d probably rather not ever hear the words “kouign amann” again, they bear repeating, at least, one more time. Romina was essentially a pastry archeologist when she re-introduced this obscure Breton pastry to the world. At the time, one had to travel to the northwest corner of France to find one. The work-intensive pastry was often overlooked, well, because making it is work-intensive. Undaunted, Romina started making this rich buttery pastry from Brittany, France, with layers of dough, and caramelized sugar on the outside. Her bakery, Les Madeleines, was the first west of the Mississippi to offer the Breton pastry that was named pastry of the year by Food & Wine magazine, in part thanks to Romina. Meanwhile, her bakery churned out a full menu of delicious, French-inspired treats for all those years. We suspect Romina has something else baking in the oven and look forward to seeing what it is. Until then, so long and thanks for all the treats!
The Golden Spoon Award for Hospitality (Lifetime Achievement): Valter Nassi of Valter’s Osteria/Cucina Toscana
When you walked through the doors into Valter’s Osteria, time froze. Whatever year it was outside, within the restaurant there was no time. You were on “Valter Time” under the spell of the impish Italian. Amid the evening service, Valter glided from table to table, doing what he did best: charming everyone who entered his realm. Valter died last September at age 76, and the clocks that kept Valter Time stopped with him.
Valter was born in the small village of Monte San Savino, Italy in 1946. Young Valter blew around the world, like Mary Poppins, working in restaurants in Europe, Africa and New York. In 1996, his feet touched down in Salt Lake City, where he fell in love with our town which he lovingly called “My Salt Lake City.”
Valter truly became Valter after he launched Cucina Toscana with his partner Ken Milo in the Firestone building at 300 West and 300 South. This Valter was more than a restauranteur, he was an impresario. He impressed at Cucina Toscana until 2012 when he announced his short-lived retirement. He soon opened his namesake Osteria. Countless awards and accolades were given to Valter, including a long run of Best Italian and Best Restaurant (period) Dining Awards from Salt Lake magazine, whose then-editor, the late Mary Brown Malouf, wrote of Valter, “he gives us the overriding impression that food is fun and that dining well is an experience to be enjoyed from the tip of your tongue to the depths of your soul.” Thank you, Valter.
Hungry for more? Discover winners from previous Dining Awards:
Salt Lake magazine established its Dining Awards in 1998. That year, the awards ceremony was held en plien air in Memory Grove with an accompanying picnic. The winners’ list included restaurants longtime Utahs will remember but are long gone (Capitol Cafe, Chez Betty and Metropolitan) but also many others that have survived and thrived in the ensuing 25 years (Log Haven, Cucina and Glitretind). For more than two decades, we’ve handed out hundreds of our plates to a worthy and growing selection of ambitious restaurateurs, chefs and culinary wizards to support and legitimize the Utah Food landscape. But then came the “lost years,” a term our editors and panelists coined during our discussion for this year’s awards. The pandemic was especially hard on this part of our community, as we all know, and for these past two years, the magazine focused its accolades on restaurateurs who found creative ways to keep their doors open (“The 2021 Blue Plate Awards or How to Survive in the Restaurant Industry During a Pandemic”) and asking chefs to support other chefs (“The 2022 Chef’s Choice Awards”). It is difficult, after all, to evaluate the food on the table when just keeping the lights on took an effort worthy of applause.
We have, however, finally emerged (knock on wood). Restaurants are back in the swing of things and there is excitement in the air as we’ve all rediscovered the pleasures of a great meal served by a superlative restaurant. In some ways, the 2023 Dining Awards feel like a fresh start unburdened by the past and blessed by optimism for the future of dining in Utah. Here’s our guide to 12 of the best dining experiences we’ve had over the past year and 4 more restaurants to watch and classics to revisit.
The 12 Best Restaurants in Utah (Right Now)
We considered consistency, overall experience (“is this something you can’t get at home?”), hospitality, service and innovation for each. But most of all we made it personal—would we send our friends and family to a place? The answer, for these 12 is “absolutely.” The term “Best” is subjective, after all, but we know it when we see it. Click on the images below to learn more about our 2023 winners.
Photography by Adam Finkle
Meet the Salt Lake Magazine 2023 Dining Awards Panel
Stuart Melling
Stuart is the founder, writer and wrangler at Gastronomic SLC; he’s also a former restaurant critic of more than five years, working for The Salt Lake Tribune. He has worked extensively with multiple local publications and helped consult for national TV shows. Stuart is an award-winning journalist who has covered the Utah dining scene for 15 years. He’s largely fueled by a critical obsession with rice, alliteration and the use of big words he doesn’t understand.
Darby Doyle
Darby Doyle is a food, beverage, and outdoor writer who covers the culinary and natural wonders of the American West. She’s freelanced for a passel of print and digital publications, and her stories featuring Utah’s bar and restaurant scene have won multiple journalism awards. When not reminiscing about great meals shared with friends, you’ll find Darby camping, fly fishing or hunting with her family, or lounging in her overgrown garden with a good book and a Boulevardier.
Jennifer Burns
Jennifer has always had a love of cooking and appreciating craftsmanship in culinary arts. She has hosted over 3,000 TV cooking segments featuring her recipes, as well as guest chefs. Jennifer has a published cookbook called Cooking Delight, which combines food, music and art. She has been a contributing food writer for The Salt Lake Tribune and other publications. Besides cooking and frequenting restaurants, she takes full advantage of the outdoor wonders that Utah offers.
Lydia Martinez
Lydia is a freelance food, travel and culture writer. She has written for Salt Lake magazine, Suitcase Foodist and Utah Stories. She is a reluctantly stationary nomad who mostly travels to eat great food. She is a sucker for anything made with lots of butter and has been known to stay in bed until someone brings her coffee.
SIDE DISHES
Six Utah Classics
Utah Food is a conundrum, what even is it? Fry sauce, funeral potatoes. Naww. Food evolves and tastes evolve and within that evolution, a consensus begins to form and standards emerge. None of these restaurants are standing still or living in the past (well maybe, Maddox, but the past is what that place is about) but all have proven their excellence for so long that they have become institutions that are the backbone of dining in Utah. Our six Utah classics are:
Very often a new restaurant comes on the scene with a splash and catches our attention but, hey, it’s a hard biz at any time, much less at this time. But these four newcomers raised our eyebrows and we’re excited to see what happens next.
Oquirrh’s fried spaghetti squash with blue cheese, chicory, pomegranate and saba. Photo by Adam Finkle
After working in some of the best restaurants in town (Copper Onion, HSL, Pago) Chef Andrew Fuller and front-of-house standout Angie Fuller opened their dream restaurant, Oquirrh, in downtown Salt Lake City in February of 2019. Like the Tinman and the Scarecrow heading “off to see the wizard,” there’s a head and a heart here. Angie is the heart and Drew is the engineer. Oquirrh is an artisanal community experience: an expression of love. “Oquirrh is what I hope the future of dining in Utah is like,” says Dining Award Panelist Darby Doyle. “It is intimate, exceptional and changes with the season. It is serious food that doesn’t take itself too seriously.” Everything on the menu is familiar with an eye toward comfort but imbued with Andrew’s flair for originality and served with grace, gusto and humor—the asparagus spears stand at attention on the plate, little soldiers with their feet stuck in a sheep’s milk fondue. Local art can be purchased right off the wall. This is the kind of restaurant Salt Lake needs—chef-dreamed, chef-run, definitively local. It deserves being called the Outstanding Restaurant of the Year. As panelist Lydia Martinez says, “They keep getting better and better but it still feels like you are sitting down at someone’s kitchen table.” —Jeremy Pugh
Sometimes it’s hard to believe that we actually have good seafood in Utah. That’s thanks to our airport’s status as a Delta hub which enables fresh-from-the-ocean delivery. (What? You thought there were fish in the Great Salt Lake?) It is disorienting in all the right ways. A phenomenon best illustrated by RIME Seafood + Steak above the famed ski resort at the top of the funicular (mountainside elevator, it’s a thing) leading to St. Regis Deer Valley. Even more cognitive dissonance occurs with RIME’s seasonal pop-up at the top of the Jordanelle Gondola where you can slurp oysters right on the slopes. But why complain? As panelist Darby Doyle says, “It’s magical. Oysters, lobster rolls and champagne, all with stunning views. What’s not to love?” Down at RIME HQ, the experience is just as novel, Chef Pierson Shields conducts a sumptuous and splurge-worthy symphony of service and taste that panelist Stuart Melling called, “The best meal I’ve had all year.” And, even if you don’t ski, it’s an experience in itself to ride a funicular or a gondola to get to the table.
Rime’s whole fish Branzino. Photo by Adam Finkle
2300 Deer Valley Dr., Park City, 435-940-5760, srdvdining.com
“Pancetta” cured shrimp with red wine risotto, ricotta and grilled radicchio. Photo by Adam Finkle
Panelist Stuart Melling summed up Log Haven best by saying, “If people only have one night in town and they want the ‘Utah experience’ I send them to Log Haven.” This venerable restaurant situated (dare we say nestled?) in the confines of Millcreek Canyon is mountain dining at its finest. But the word “venerable” only applies to the stately log cabin built more than a century ago. The restaurant within is appropriately cozy but the food on the tables remains daring and exciting—changing with the seasons and wherever Chef Dave Jones’ latest passion takes him. (His latest? Foraging.) Wild game and hearty alpine cuisine mash-up with Asian techniques and flavors. In-season ingredients and impeccable service from a veteran staff ensure an evening to savor. “The atmosphere is quintessential Utah and, sure, they’ve been around forever, but they aren’t resting on their reputation,” says panelist Lydia Martinez.
6451 E. Mill Creek Canyon Rd., SLC, 801-272-8255,log-haven.com
