Dining Awards

Conceived by the minds who brought us Alibi, but firmly standing on its own, The Pearl provides an unforgettable food and drink experience. First, let’s talk about the food. The menu is inspired by Vietnamese street food that pays homage to the formative days of Chef Tommy Nguyen, who is “a legend,” in the words of Darby Doyle. The food is a delicious and intimate affair, in a cozy setting, and nothing on the dinner menu will let you down. The pork belly and the egg rolls are unforgettable and Nguyen’s mother’s recipe (and the pho is definitely “a thing” worth trying), which inspired Stuart Melling to compare the experience at The Pearl to dining at “Tommy’s family table.” As for the drinks, expect exceptional and balanced craft cocktails (if you’ve been to Alibi, you know what we’re talking about), perfectly paired with the dishes by masterful and sage bartenders.

917 S. 200 West, SLC, @thepearlslc (Instagram)

Learn more about Tommy’s vision for the Pearl and the minds behind their nuanced bar program.

Inside, Sauce Boss Southern Kitchen feels more like a diner than fine dining, but that’s the point. “It’s not fancy, but it is great eats served with love,” says Darby Doyle, a Kentuckyian who knows Southern food. The menu is the embodiment of nostalgia, Southern comfort and Black soul food at its best—a rare combination to find in Utah, to say the least. The focus is on authentic flavors, consistent quality and the details: Red Drink (their house-made version of Bissap), real sweet tea, crunchy-crust cornbread, fried catfish, blackened chicken wings and the best collard greens in the valley. Chef Julius Thompson nails the standards. He’s a master at the deep fryer, and, our panelists say, his touch with spice and sauces is pretty special.

877 E. 12300 South, Draper, 385-434-2433, saucebosssouthernkitchen.com

These are two different restaurants in two very different spaces. Handle, located just off of Park City’s Historic Main Street, stands out in a town that caters to visitors where some operators, frankly, phone it in. HSL on the edge of downtown SLC is Handle’s cousin in the city. The common denominator is, of course, Chef Briar Handly, who is the impresario behind what panelist Lydia Martinez called “The Briar Handly Experience.” Chef Handly is an enfant terrible who can’t stop playing with his food. But sitting still is only prized by preachers and school teachers. We, on the other hand like our chefs to have poor attention spans which result in surprise and, from Handly, delight, regardless if you’re in a party of 20 or two. (The latter was experienced by panelist Jennifer Burns, who watched in awe as the servers and kitchen produced one of “the most phenomenal experiences ever.”)—Jeremy Pugh 

Handle: 136 Heber Ave., Park City, 435-602-1155, handleparkcity.com // HSL:  418 E. 200 South, SLC, 801-539-9999, hslrestaurant.com

Table X continues to push its high-concept experiment further. Started by a team of chefs who came from traditional fine dining restaurants on the East Coast, Nick Fahs and Mike Blocher, Nick focuses on the restaurant’s bakery (which sells directly to customers) and Mike sources food locally (much of it from the restaurant’s own garden). Last year, Blocher doubled down on his confidence in the food from his kitchen. Table X only serves an ever-changing tasting menu at each seating. Basically, he’s saying, “I’ll decide.” Relax. You’re in good hands. “This is the most ambitious kitchen in town,” says panelist Lydia Martinez, echoed by panelist Darby Doyle who says, “their prix fixe tasting menus are dependably stunning and always include vegetarian and vegan options.” But don’t think this is fussy food, Blocher limits himself to a small number of minimally manipulated ingredients. But. No. They don’t serve a burger.

1457 E. 3350 South, SLC, 385-528-3712, tablexrestaurant.com

Tona Sushi Bar & Grill in Ogden has been wowing our cousins to the north for more than a decade with “creative and ingenious art,” as described by Dining Awards panelist Jennifer Burns. “I’ve eaten sushi within sight of an ocean and thought, ‘Tona is better,’” she says. Chef Tony Chen combines traditional Japanese techniques with a modern sensibility that wows on the plate. Sushi, after all, is fussy food with exactness and precision required of its practitioners who are as much designers as they are chefs. “Every touch is thought out to create the perfect bite,” Burns says.

210 25th St., Ogden, 801-622-8662, tonarestaurant.com

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.

2300 Deer Valley Dr., Park City, 435-940-5760, srdvdining.com

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

SLC Eatery has been a go-to recommendation of Utah foodies for several years running. Part of SLC Eatery’s consistent success is a menu that is, perhaps ironically, always evolving and surprising diners, allowing patrons to push themselves out of their culinary comfort zones. “Logen Crew and Paul Chamberlain and the team take their food seriously, but not themselves,” says panelist Darby Doyle of the warm and welcoming atmosphere. One of SLC Eatery’s signature features is its dining cart service. (Tip: The dim sum cart has especially fun offerings.) “Some of the best bites of my life have occurred here,” says Doyle. The sentiment is seconded by Lydia Martinez, who likewise praises SLC Eatery’s hamachi as “the best of my life.” No matter the dishes that end up on the table—entree or ala carte—rest assured there will be a perfect wine to pair with it. —Christie Porter 

1017 S. Main St., SLC, 801-355-7952, slceatery.com

The term restaurant doesn’t really fit this neighborhood market next door to Water Witch on what may be Salt Lake’s hippest block. “Bodega” is a more apt label. Anyone who has enjoyed discovering a killer deli counter hiding inside a non-descript New York Bodega will understand why there’s a line out the door on Saturday mornings at the Central 9th Market. Customers stand ‘on line’ for the breakfast sandwich panelist Darby Doyle calls “the best thing I’ve had outside of New York City” and (more to the point) “a ****ing phenomenal sandwich.” Good food, after all, doesn’t have to come with white linens and silverware as panelist Stuart Melling says of the selection: “At the end of the day, it’s about recognizing excellence. And Central 9th is excellent.” So grab a sandwich from the more-than-just-breakfast deli menu, head next door to Scion or The Witch and eat up. —Jeremy Pugh

161 W. 900 South, SLC, 385-332-3240, central9th.com