Poached, line-caught, Pacific halibut with sunflower seed and arugula puree, fennel sauce and sourdough breadcrumbs. Photo By Adam Finkle Table…
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Tona’s Green Globe: spicy ahi tuna, snow crab salad, avocado, orange and wasabi tobiko caviar with citrus-soy. Photo By Adam…
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Each Year, Salt Lake Magazine hosts the Blue Plate Awards, honoring the growers, food evangelists, grocers, servers, bakers, chefs, bartenders,…
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Since 1968, The Store has been the platonic ideal of a neighborhood market—locally focused, community-based and appealingly small scale. The…
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Working with Chef Joey Ferran, owner Dean Pierose has spent years turning what was a casual Avenues deli into a…
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Spice Kitchen Incubator helps refugees turn their cooking skills into a viable, sustainable enterprise by offering affordable kitchen space, training,…
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Rico Brand, owned by Jorge Fierro, is the quintessential immigrant success story. Originally from Mexico, Fierro arrived in Salt Lake…
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After working in some of the best restaurants in town (The Copper Onion, HSL, Pago) Chef Andrew Fuller and front-of-house…
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In just a few years, Hearth and Hill has earned its reputation as a good neighbor. The restaurant proudly states…
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Hive Eats is a subscription meal delivery service featuring 10 of Salt Lake City’s favorite restaurants. Locally produced, locally sourced…
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