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Jul 17
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Why Disc Golf Should be a Part of Your Summertime Fitness Repertoire

By Outdoors

Admittedly, until working on this story I considered disc golf in the same fringy, hippie-ish category as kicking around a hacky sack or slacklining, i.e. something to do after a mountain bike ride, hike or river run, usually with a frosty recovery beverage in hand. It turns out that not only is disc golf a legitimate sport, with its own pro league called the PDGA (Professional Disc Golf Association), but it’s also a fantastic form of exercise for both your body and your brain. 

“I lost 30 pounds when I started playing disc golf,” says Scott Belchak, founder and executive director of ElevateUT, a nonprofit dedicated to growing disc golf in Utah.


Courses around the Wasatch run the gamut of terrain from wooded parks to high-alpine scenery. Photo by Joseph Guong.

How to Play

Before I get into why disc golf is good for you, let’s discuss what it is. The rules for disc golf are like traditional golf, but rather than hitting a ball with a club toward an actual hole in the ground, disc golfers throw plastic discs, or Frisbees, toward elevated metal-chain baskets. (Fun fact: the Frisbee was invented in 1957 by Richfield, Utah native Walter Fredrick Morrison.) Most disc golf ourses have nine or 18 holes. (Yes, disc golfers still call them “holes” despite there being no holes.) Each disc golf hole has a designated par, and the player that logs the least number of throws for the round is the winner. The biggest divergence between traditional golf and disc golf is the course itself: rather than being situated on flat, somewhat one-dimensional fairways, bunkers and greens, disc golf courses utilize the land’s natural undulations and vegetation.

Because disc golf courses alter the land only minimally, carts are usually not typically used in play. As such, players are required to walk the entire course, usually around three to five miles. And walking, as you likely already know, is an excellent form of exercise. What’s more, walking in nature can provide a necessary mental reset. Last year University of Utah researchers Amy McDonnell and David Strayer published results from a study where subjects walked around Red Butte Garden wearing electroencephalography (EEG) sensors. They found that after walking the garden, study participants experienced improved executive control (the ability to solve problems, make decisions and coordinate disparate tasks). And then all that aiming and tossing of a plastic disc into metal baskets enhances your hand-eye coordination, too.

“Because you’re using your hand and arm to propel the disc, versus a club to hit a ball, and because disc golf baskets are raised rather than sunken into the ground, players have a more intimate relationship with the action itself as well as the environment disc golf courses are set within,” Belchak says.  


The disc golf course at Solitude resort combines a great hike with a challenging arrangement of “holes.” Photo courtesy of Ski Utah

Unlike traditional golf, disc golf has a relatively low cost of entry and a much more casual vibe. Photo by Joseph Guong.

Cost to Play

What’s more, disc golf has one of the lowest costs of entry for a summer sport you’ll find, by far. It’s free to play 95 percent of disc golf courses across the U.S., including the dozens here in Utah (with many more on the way). And a beginner-level disc set, which Ben Marolf, owner of Utah’s only disc golf shop, Another Round (6092 S. 900 East, Murray), says should include a driver, a putter and a mid-range disc, will set you back only about $30. (In addition to carrying both new and used discs, Marolf’s store is a great resource for disc golf league info and, after the store’s liquor license comes through this summer, enjoying a post-round cold beer.) 

Where to Play

Wasatch Front beginner-friendly disc golf spots include park-style courses like:

1. Disc on 6th, a 9-holer at Midvale City Park (425 6th Ave., Midvale) 

2. Tetons, a family-friendly 9-holer within West Jordan’s Teton Estates Park (9380 Targhee Dr.) 

3. River Bottoms, a newer disc-golf track offering 9 holes for novices alongside a more advanced 18-hole course, designed in part by Belchak at Rotary Park (958 W. 12300 South)  

Discover more outdoor inspiration, and find all our Adventure coverage. And while you’re here, why not subscribe and get six annual issues of Salt Lake magazine’s curated guide to the best of life in Utah?

Jul 16
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Pizza Bar Opens on Regent Street in Downtown Salt Lake City 

By Eat & Drink

While the summer slips by in a haze of heat, a restaurant on Regent street in downtown Salt Lake City has undergone a quiet transformation. Pivoting to focus on Neo-Neapolitan pizza, Finca Pintxos bar is now operating at Pizza Bar under the Pago group. 

The decision to close Pintxos in favor of a full-service concept wasn’t easy, but restauranteur Scott Evans says plans for a pizzeria have long been in the works. “When Chef Phelix and I started working with Chef Brandon to assist with our pizza program at Emigration Cafe, it was clear to all of us we needed to do a pizzeria together,” Evans says. “As we considered locations we missed the elephant in front of us – the $40,000 Valoriani pizza oven inside of the Pintxos Bar that was barely getting use.” 

After teasing the menu at Sugar House Station, Pizza Bar collaborators Chef Brandon Price, Chef Phelix Gardner and Scott Evans knew they had baked something special. Instead of deep dish Chicago slices or ultra thin New York pizza, the pies at Pizza Bar feature two styles new to Utah: Pizza al Taglio/Grandma Slice and Neo-Neapolitan whole pies. The former is marked by crispy rectangular crust, layers of cheese and minimal toppings. Although exact origins have been lost to time, many speculate the name derives from Sicilian immigrants who developed a pizza that tasted like home, but could be made with standard American cooking equipment. The result is a simple and delicious olive oil-fried slice that showcases the foundational flavors of pizza in all their tasty glory. 

Pizza Bianca: House made bread, stracciatelle and olive oil. Photo courtesy of @pizzabaronregent
Supli Carbonara: Breaded and fried carbonara spaghetti. Photo courtesy of @pizzabaronregent

Pizza bar’s whole pie options are made in a Neo-Neapolitan style—which utilize Neopolitan-style dough with a few modifications to create a sturdier and chewier dough. The toppings tend to get more creative, and the options at Pizza Bar are no exception. The al-zass pie combines creme fraiche, speck and onion, while the n’duja pizza is piled high with ricotta, tomato, mozzarella and honey cured chilli. 

The chefs have also included a few additional plates for your feasting pleasure, like tender ricotta meatballs, fried carbonara sticks and a little gem caesar salad. And don’t forget the wine. Ever the vino aficionado, Evans has put together a lovely selection of pizza-friendly natural wines. The list showcases boutique producers from around the globe that are committed to sustainably grown grapes and organic farmings for clean, pure pours without all the fuss. There’s also a fair amount of craft beer, cider and boilermakers on their beverage menu. 

While Pizza Bar welcomes its first round of customers, Evans does acknowledge the end of an era for Pintxos. The Spanish tapas bar was a progressive concept, and maybe even a bit ahead of its time for Utah diners. “We were located on an undeniably challenging street, serving food that most Utahns have never heard of and can’t pronounce, in a downtown that is years away from growing into itself,” Evans reflects. “So although we had amazing 4.8 star reviews the rate of growth just didn’t make sense to continue to invest into that concept.” 

Luckily, unlike most restaurant closures, we aren’t just losing one great restaurant, but gaining another one. Evans, Gardner and Price are excited for what Pizza Bar can accomplish in this new era, and look forward to introducing Utahns to their new favorite slices.  

When You Go 

Pizza Bar 

126 Regent Street, SLC 
Mon–Sat 11 a.m. to 10 p.m. 
Sunday 4 p.m. to 9 p.m. 
pizzabarslc.com | @pizzabaronregent
Note: This is a 21+ Establishment

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? 

Jul 16
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Rural Utah Hospitals ‘Deeply Concerned’ About Medicaid Cuts

By City Watch

Kane County Hospital, in Kanab, is one of the state’s most remote hospitals. It’s the furthest south, close to the Arizona border, and it’s more than an hour away from St. George, the nearest major city in the state. 

Though it will likely take years for the full ramifications of the slashes to Medicaid benefits and other health care spending cuts included in congressional Republicans’ “big, beautiful bill” to come to fruition, Utah Hospital Association officials are concerned about what they could mean for the state’s health care system. In particular, they worry about rural hospitals, like the one in Kanab. 

Matthew McCullough, rural hospital improvement director for the Utah Hospital Association, posed a hypothetical. 

“Worst case scenario, they have to reduce services and they get rid of labor and delivery, and they close their maternity services,” he said, which he noted is usually the first service to “get cut, because it’s not a revenue generating service.” 

So if labor and delivery services get cut, expecting mothers in that area would then have to drive more than an hour to St. George to the nearest hospital equipped to deliver their babies. 

“An hour is an eternity if you’re going into labor,” McCullough said. 

Kanab’s not alone. “A lot of communities in Utah, if they lost their hospital, they’re looking at an hour drive to the next location for emergency care,” he said. 

For those living along the Wasatch Front, imagine needing to drive up to Logan to get to the nearest emergency room. 

“That’s the kind of real world impact,” he said. “Health care isn’t about hospital finances. It’s about caring for people.”

Earlier this week after the megabill’s passage, the Utah Hospital Association issued a prepared statement warning of the bill’s impacts to hospitals’ ability to deliver quality care without increasing prices. 

“While we support efforts to reduce waste, fraud, and abuse in the Medicaid system, we are deeply concerned about the magnitude of the Medicaid cuts included in this legislation,” the Utah Hospital Association said.

“These cuts will significantly impact the ability of Utah hospitals to deliver high-quality care in our communities and to keep healthcare costs down for patients,” the association continued. “We are disappointed that the Senate’s proposed reductions were ultimately signed into law. The result will likely be reduced access to care, higher insurance costs, and increased pressure on Utah’s state budget.”

The megabill pushed by President Donald Trump included about $1 trillion in total Medicaid cuts over 10 years, according to KFF, a nonprofit health policy research organization. That could result in a $4 billion to $7 billion loss in federal dollars for Utah, according to that analysis. 

However, that analysis did not include the $50 billion provision that was added into the bill to create the Rural Health Transformation Program to provide state grants meant to help offset the impacts to rural hospitals. McCullough said that could help — the program is expected to provide about $100 million to Utah each year for five years — but it won’t fully offset the cuts. And it also depends on how Utah lawmakers decide to divvy up those funds. 

A separate analysis by KFF estimated federal Medicaid spending in rural areas across the country is estimated to decrease by $155 billion over 10 years. In Utah, KFF estimated a total loss of $872 million in that time period.

While that’s a significant number, it pales in comparison to other states that have larger rural populations. Kentucky, for example, is expected to see the most dramatic decline, at an estimated drop of $12 billion. 

Impact to rural hospitals

Rural hospitals, in particular, are expected to be hit the hardest. 

“Rural communities have a higher proportion of their population that are on Medicaid,” McCullough said. “But, you know, these people are our farmers and ranchers. They grow our food, produce our energy. And they rely on Medicaid, and the hospitals and clinics that serve on them rely on Medicaid to pay them for the services they provide.” 

Utah has 21 rural hospitals. Of those, 13 are “critical access hospitals,” meaning they’re designated by Medicare to ensure health care access in remote areas. To have that status, they must have no more than 25 inpatient beds, be located at least 35 miles from other hospitals, and provide 24/7 emergency care. 

Of Utah’s 21 rural hospitals, nine are also known as the “Rural 9,” or part of the Utah Rural Independent Hospital Network, a nonprofit that formed to help financially stabilize those hospitals and improve their care in rural areas. Larger health systems, including Intermountain Health and others, own Utah’s other rural hospitals, which helps keep them financially secure. 

Those not owned by larger health networks, like the “Rural 9,” said McCullough (who is also the network’s director), are likely the most at risk of losing services due to Medicaid cuts — though he emphasized that it’s not all “doom and gloom” for several reasons. 

First of all, he said, “there’s no panic,” among rural hospitals right now because the cuts are not “immediate.” Hospital officials are concerned, he said, but it will likely take three to five years for the cuts to take effect and show their “real toll on hospitals.”

Second, Utah’s rural hospitals are generally in better financial positions than many in other states. 

Even before the “big, beautiful bill’s” passage, more than 700 rural U.S. hospitals — one-third of all of rural hospitals in the country — were at risk of closure due to “serious financial problems,” according to an analysis by the Center for Healthcare Quality and Payment Reform. At the time, Utah had zero hospitals at risk of closure as of June 2025, though it did have six that reported losses on services, according to that report. 

But now that Trump has signed the “big, beautiful bill” into law, state officials are still unpacking its impacts to Utah’s hospitals, and it’s not yet clear exactly how much revenue Utah hospitals will lose due to the Medicaid cuts and other provisions in the bill. 

“We really don’t know yet,” McCullough said, adding that the Utah Hospital Association is trying to come up with a “model” to project what the impact will be hospital by hospital. He noted that those figures will likely depend on what Utah lawmakers decide to do with the state’s Medicaid programs in reaction to the cuts. 

However, because of the sheer size of the federal cuts, he said it’s likely to mean a loss of hundreds of millions of dollars for Utah hospitals.

This article was originally published by Utah News Dispatch, read the full story here.

About the Author

Katie McKellar covers Utah government as a senior reporter for Utah News Dispatch. She specializes in political reporting, covering the governor and the Utah Legislature, with expertise in beats including growth, housing and homelessness.

Jul 15
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Utah’s Newest Wellness Destination Offers Over 50 Geothermal Pools

By Lifestyle

The country’s largest hot springs operator, WorldSprings, opened their newest location in La Verkin, Utah on Tuesday, July 16th. Hopping on the latest wellness trend, contrast therapy, Zion Canyon Hot Springs comprises 50 geothermal pools—including cold plunges and freshwater family pools. The destination also showcases specially formulated mineral waters, sourced from both local springs and crafted to emulate the therapeutic properties of renowned international waters like the Dead Sea, Iceland’s Blue Lagoon, and Japan’s Hokkaido Hot Springs.

While hydrotherapy is experiencing a resurgence in Western wellness circles, the practice of soaking in mineral baths—known as balneotherapy—has deep roots in cultures around the world. Water has long been used for cleansing, spiritual purification, and therapeutic healing. The Ancient Egyptians developed elaborate bathhouses featuring steam rooms and soaking pools, and used water in religious ceremonies to connect with the spirit world. The Ancient Romans built grand thermae, where bathing in mineral-rich waters became central to hygiene and healing rituals. Japan’s onsen culture is deeply intertwined with their spiritual beliefs and the country’s unique geothermal landscape. Onsen bathing was popular among nobility, monks and even samurai warriors, before the therapeutic practice spread to the common people. And here, in the U.S., indigenous Native American communities regarded hot springs as sacred places for physical and spiritual rejuvenation—long before founding father George Washington established a public mineral water spa in what is now called Bath County in West Virginia. 

Photo courtesy of Zion Canyon Hot Springs.

All that’s to say—humans have always had an intrinsic connection to water, it is our life source after all. Now, Zion Canyon Hot Springs offers a modern approach to balneotherapy in a stunning redrock setting. Just minutes from Zion National Park, the wellness retreat comprises two freshwater pools, natural spring pools and worldspring inspired pools (there are even pools marked 21+ for the ultimate promise of respite). Partnering with the Utah Water Conservancy District, the mineral pools utilize water from the legendary La Verkin Sulphur Springs (Pah Tempe)—a source used for centuries by the Ute tribe, and later discovered by Mormon settlers.

Zion Canyon Hot Springs also integrates WorldSprings’ signature mineral pool formulas  designed to mimic some of the world’s most iconic waters. Their Dead Sea pool, for example, offers a high salt and mineral concentration that has been known to provide psoriasis and eczema relief, not to mention hydration and exfoliation. The property’s Blue Lagoon pools emulate Iceland’s iconic azure waters and utilize geothermal seawater to promote relaxation and improved skin conditions. 

The addition of Zion Canyon Hot Springs to Utah’s wellness culture marks a new dawn for balneotherapy in our community. Visit their website for more information on pricing and amenities. 


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Jul 15
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Summer Sweet Treats in Utah

By Eat & Drink

Ahh Summer. When the days get long, the fruit gets juicy, the desserts get whimsical and melty scoops and buttery pastries win the day. Summer sweets hit differently, from stone fruit pastries to frozen hot chocolate (yes, that is a thing). Perfect for sharing on patios, munching on picnics and passing around during impromptu parties, here are our top picks for summer desserts in Utah, handpicked by Salt Lake magazine food writer Lydia Martinez (who never says no to a panna cotta).

Monkey Wrench—Tea & Cookies Ice Cream 

Earl Grey Ice Cream at Monkey Wrench. Photo by Adam Finkle.

I have a tradition of taking my niece for high tea on her birthday every year thanks to my own memories of summery tea parties on the lawn. My mom and her friends would be on one side of the yard and I would be on the other with my friends. The Tea & Cookies Ice Cream at Monkey Wrench is the frozen epitome of a thousand summer teas. Made with Earl Grey tea with surprising chunks of shortbread-esque cookies embedded throughout, it is icy, creamy and refreshing for a hot summer day. I also love that it’s vegan and am mystified at the witchery that must go into making such a creamy ice cream without actual cream. The shop is not a shop, but more of a walk-up window. You can get a scoop to go, or go all in and get a pint to take home. Bonus points if you get a pint of the lavender ice cream and mix and match your own frozen London fog latte sundae at home. 53 E. Gallivan Ave, SLC @monkeywrench_slc

Doki Doki—Dessert Cafe Strawberry Bunny Panna Cotta 

Something about Doki Doki makes you feel like you’ve stepped into an anime dessert daydream. Case in point: the Vanilla Bunny Panna Cotta. This delicate, jiggly little rabbit looks like it hopped straight out of a storybook and onto your plate. Panna cotta is sweetened cream studded with vanilla bean and set with gelatin—a milky jello, to put it into Utah terms. It’s lightly sweet, smooth as velvet and just barely quivers when you poke it with your spoon. It’s completely charming, an edible sculpture too cute to eat (but too delicious not to). Add the strawberry sauce for a punch of color and summer sweetness. Snag a Peachee Blush Ombre Soda while you’re there to wet your whistle with peach, strawberry and rose summery goodness. 249 E. 400 South, SLC dokidessert.com

Strawberry Bunny Panna Cotta from Doki Doki. Photo by Adam Finkle.

Chubby Baker—Strawberries & Cream Donut 

Fresh strawberries are synonymous with summer. The berries are at their peak freshness and flavor; you can almost taste the sun. My summertime before-bed snack as a kid was often fresh-sliced strawberries, milk and a sprinkle of sugar. Chubby Baker has captured the snack, combined the flavors with a Japanese fruit sando (white bread, whipped cream, sliced fruit) and created a donut that elevates simple ingredients into something truly special in the Strawberries & Cream Donut.

Chubby Baker’s Strawberries & Cream Donut

Swapping out basic whipped cream for chantilly, the Bavarian-style donut is filled with a homemade strawberry sauce ensconced in cream and studded with fresh strawberries sliced in half to look like rosebuds. The entire donut is dusted with powdered sugar (rather than glazed) for a little hint of snow in the summer. Eating this fluffy, messy, fruity mouthful, you’re sure to get powdered sugar on your nose! Oh, and if sweet heat is your thing, get the Hot Guava Donut. Trust me. Multiple locations. chubby-baker.com

Forty-Three Bakery—Stone Fruit Pastries 

Andrew at Forty Three Bakery takes his laminated dough seriously. His croissants and danishes are some of the best in town. Made with butter, folded, and layered with precision, the dough forms the crispy base for many seasonal pastries, and nothing is more seasonal and local than stone fruit. The farmers’ markets are bursting with apricots, peaches, plums, cherries and nectarines this time of year. Andrew is a wizard at taking whatever is most enticing and making it better with flaky pastry, crisp tart dough, and adding a curd, cream, jam, or ganache to take it to another level. While the menu switches out all the time based on what is available, consistency and creativity are present in the dough. You will be surprised and delighted. I promise. 733 W. Genesee Avenue, SLC, fortythreebakery.com  

Stone Fruit Pastry at Forty-Three Bakery. Photo by Adam Finkle.
Frozen Hot Chocolate from Hatch Family Chocolates. Photo by Adam Finkle.

Hatch Family Chocolates —Frozen Hot Chocolate

Hot chocolate in summer sounds like a contradiction—until you try the frozen version at Hatch Family Chocolates. It’s like drinking a memory: rich, velvety chocolate blended in a frozen drink machine until it’s smooth, slushy and utterly refreshing. It is what your memory of a frosty tastes like, but better. There’s a beautiful balance here—sweet but not cloying, creamy but still light, deeply chocolatey without feeling like you need a nap afterward. Top with a generous swirl of whipped cream (mandatory). It’s a frozen hug in a cup. If you’re smart, you’ll order a truffle or two on the side to seal the deal. 376 E. 8th Avenue, SLC hatchfamilychocolates.com

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Jul 15
Love0

Review: Collective Soul at Utah First Credit Union Ampitheatre

By Music

Collective Soul and Live combined forces at Utah First Credit Union Amphitheatre in West Valley City on Sunday (7/13/2025) and it was the kind of stuff 90s rock dreams are made of. Both bands rolled out their extensive catalogs, leaning on equal parts nostalgia, familiarity, and staying power. Considering it’s been at least two decades since either experienced peak popularity, it’s hard to believe songs like ”Lightning Crashes” or “All Over You” or “Where The River Flows” have been around as long as they have. No matter. All still count as ear candy. 

It bears mentioning that it’s hard to pin down either headliner’s influences. It’s a good thing. They don’t feel like shadows of anything that’s preceded them, and each lays claim to a defiantly original sound and voice. Perhaps that’s why we’re still filling up seats to see them continue to do what they do well, for as long as they continue to share. Both bands shared new music, too, so there’s no immediate danger of either going away anytime soon. 

Opening the night was Canada’s Our Lady Peace, who proved in 30 minutes or so that they could have easily served as a third headliner. Still, time constraints and what-not. Maybe they’ll come back for a longer visit? “Superman’s Dead” sounds as good as it ever did.

All in all, no notes. I would 100% sign up to ride that ride again. When you wake up the next day and discover you have Live’s “I Alone” or Collective Soul’s “Shine” lodged in your brain, you just know it’s going to be a good day. It somehow bodes well for future greatness. 

Read more of our music coverage and get the latest on the arts and culture scene in and around Utah. And while you’re here, subscribe and get six issues of Salt Lake magazine, your curated guide to the best of life in Utah.

Jul 14
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Rooted, Refined, Reimagined: The Revival of Bambara

By Eat & Drink

Bambara is tucked on the ground floor of Hotel Monaco in Salt Lake City. With a prime location on Main Street and right across from the Capitol Theater, it has been the dining spot for theatergoers and financiers alike. And then came a loss of identity and a revolving door of leadership, and the storied restaurant lost its way. While the service was always top-notch, a remodel and refresh were needed. I’m here to tell you that Bambara is back with veteran Chef JV Hernandez at the helm. Chef Hernandez brings classically trained culinary chops, creativity and a desire to put down roots and grow his team. The entirely overhauled menu reflects his precision and a fresh take on our local food scene. With Puerto Rican roots, a fine dining pedigree, global experience and a mentorship philosophy, Chef JV and his team have put Bambara back on the map. 

From the Mountains of Puerto Rico to the Mountains of Utah: A culinary calling shaped by family, land and tradition

Chef JV has a generational culinary tradition in his blood. His great-grandma owned land in the mountains in Puerto Rico. “We had our own cows,” he remembers fondly. “We had our own chickens, our pork. She had her vegetables, so everything was as fresh as possible.” Both his grandmothers were chefs, one a pastry chef and the other a caterer. His dad was a chef for 40-plus years. It was almost a family joke that he tried to avoid the family business. He says he studied business management and worked as an air traffic controller. None of it felt right. And then came the (perhaps inevitable) epiphany: “Let’s see how I would fare in the culinary world.”

His culinary journey eventually landed him in the Wasatch Mountains. He was determined to put down his roots, with an underlying philosophy. “My great grandma always told me, ‘food is love and love is meant to be shared.’”


Bambara’s Prime Fillet is all dressed up for a garden party. Photo by Adam Finkle

French foundations, Japanese precision, Utah local heart

Trained at Le Cordon Bleu, Chef JV has been mentored by James Beard and Michelin-winning chefs. His foundational skills are solidly French, and his menu is firmly ensconced in classic techniques. However, he is also a traveler, so his menu is sprinkled with ingredients and methods from Japan and Italy. 

“The organization, the cleanliness, the high touches. Everything has to look, taste, and build in consistency,” he says. 

Finally, he has spent time building relationships with local food producers and vendors and building up and mentoring his local team. When he hires a new chef, he cooks alongside them, providing the same training he received. “Through much of the mentorship, I’m now passing the skills to my cooks,” he says. I get to step back and show them, ‘I trust you.’” 

The New Bambara: Reclaiming Identity and Culinary Creativity 

As a tastemaker and scene-setter, Bambara has been lost in recent years. But Chef JV isn’t backing off from building on history while creating something new and exciting. “I like having the opportunity to build something from the ground up again,” he says. “To bring something new to the Salt Lake City market. Yes, we have been here for 20-plus years, but we’re still innovative. We’re still doing good food. We’re still up on trends. We’re still offering technique. We’re still doing specialty stuff.” He adds, “It’s reestablishing that relationship with the actual local market of Salt Lake City. I’m not just another chef coming in to move on. I’m a chef who’s here to stay. Who wants to bond and create a good dining experience to innovate, create good dishes and have local relationships with our local vendors.” 

It shows that Chef JV is committed. He’s built relationships with Whistling Springs Trout Farm, Intermountain Gourmet, Utah-pastured Elk, and local and regional ranchers. The menu changes seasonally but is sprinkled with unique touches of culinary brilliance. His plating is playful and bright and layered with nuance and flavor. 

Bambara Salt Lake
Bambara’s Puffy Potatoes. Photo by Adam Finkle.

The Puffy Potatoes, for example, are worth the trip alone. They are tater tot-esque, some stacked like Lincoln logs, powdered with salty cheese, and topped with shaved truffle and caviar (if you want to splurge). But the standout of  spectacular dishes is Chef JV’s fried egg aioli. Instead of your basic eggy mayo, the eggs are fried and blended into a magical emulsion that puts all other aiolis to shame with richness and depth. They even packed extra sauce to go when I asked. It is that good. 

The Prime Beef Tartare arrives tableside dressed for a garden party, with dots of house-made ricotta, a Calabrian kumquat marmalade, pickled mustard seeds and shaved cured egg yolk. Edible flowers and green chives bring a hint of summer and lightness, while the fresh-from-the-fryer potato chips are a perfect complementary crunch for delivering meat to mouth. While the garnishes may change seasonally, the balance and flavors showcase Chef JV’s skill, from making ricotta, curing egg yolks, making a jam and pickling mustard seeds—a lot goes into what has traditionally been a simple dish. 

Bambara Salt Lake

Bambara’s Kohlrabi Caesar. Photo by Adam Finkle
Bambara Salt Lake

Bambara’s Beef Tartare. Photo by Adam Finkle

Chef JV has been working on a new presentation of the prime filet. “It’s a koji black garlic aged ribeye with an aged balsamic demi,” he explains. Koji, in Japanese application, is used to ferment everything from sake to miso and brings a subtle umami quality that a diner might not be able to pinpoint but that will make the tastebuds light up. The enzymes in koji break down proteins into amino acids, making the ribeye extra tender and upping the depth of flavor. 

Lest you fear that everything at Bambara is changing, one menu item is staying just the same, lest the population rise up in arms. The signature Blue Cheese Potato Chips, with a blue and jack cheese blend and harissa spices for a BBQ potato chip vibe, are staying the same. A long-time favorite, every chef who’s come to Bambara knows not to touch this local favorite. 

Bambara Salt Lake

Bambara is included in this year’s Salt Lake magazine Dining Awards as a “Restaurant to Watch.”

Finally, the pièce de résistance is a collaboration with the pastry chef, a parmesan ice cream topped with caviar. “The idea came on a whim,” Chef JV says. “I was literally making ice cream with my pastry chef and thought, ‘We go through a lot of Parmesan cheese, and I keep seeing rinds and rinds and rinds.’ So I thought, ‘let’s infuse the ice cream with the rinds.’ And it was just a perfect savory and sweet dessert.” Waste not. And then, to be extra, why not top it with caviar for a burst of salty pops of flavor, like adding sea salt to caramel. 

Exciting things Chef JV and Co. are working on this year include wine dinners and a local take on an omakase-style tasting at The Vault (Bambara’s speakeasy-style lounge). Expect special menus for the holidays, but most of all, expect a solid entry into our Salt Lake culinary pantheon. 

“I’m excited to help build food culture in Salt Lake City. My goal is to innovate and push culinary boundaries. I don’t want to be another chef who stays stagnant. I’m always striving to be the best and do better things for our clientele. I want to have fun. I want to make good food. I want to be surrounded by good people who want to learn and grow. I want to be a role model for my cooks so they can eventually be in my position. My biggest goal is to provide them with opportunities I didn’t have when I was a line cook.”  

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?

Jul 14
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Review: Lyle Lovett and His Large Band

By Music

Lyle Lovett And His Large Band played (and sang and collectively swayed) at the Sandy Amphitheater on Wednesday (July 9, 2025) and it immediately felt like an invitation to have a reverential experience. That’s not even solely because they opened the night with a couple gospel numbers that included a rousing take on “I’m A Soldier In The Army of the Lord” and a powerful “Pass Me Not O’ Gentle Savior” (though it didn’t hurt matters). It felt holy because of the great care and tenderness everyone had about the show they were putting on.

Every time a member of Lovett’s band had a chance to solo was also a chance to stop time. All 15 musicians on stage would turn to become their closest audience. One spotlight would shine while the stage darkened. The audience noticed that kind of attention, too, responding as doubled-down devotees of those they came to see. They’d forget to talk and breathe for long seconds at a time. With a lot of moments like that throughout the two hours and change that Lovett and all the rest spent with us, we couldn’t help but leave feeling lighter than before, more grateful, refreshed, and unburdened than we originally did. 

Photo credit Elyse George

As a musician who’s been at this racket nearly five decades — and with some in his band likely doing it at touch longer — Lovett had a lot of songs to sing, but he had anecdotes to unload as well. As a father of a couple of eight-year-old twins, it seems a lot of his music’s been directly inspired by his experiences with his kiddos (“Pants is Overrated,” for one). Other Lovett favorites made it to the set list, too, including “If I Had A Boat,” “Cowboy Man,” “That’s Right (You’re Not From Texas),” and “Nobody Knows Me” and a string of others.

Perhaps this gets said more and more the further down the road we get, but the kind of show Lovett and his very large band do doesn’t get to exist much anymore (not outside of, say, Branson, MO). It’s a throwback to a generation and time that feels kinder and gentler, and that’s a nice place to be. And while few do what they do anymore, fewer still know how to. May Lovett’s train run long. May he continue crafting tales out of his own life, being the genuinely tenderhearted sort he is. With some luck, it’ll catch on like a bushfire. 


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Jul 11
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Utah Field Guide: Jell-O

By Utah Lore

Utah is famously known for its per capita consumption of Jell-O—so much so that in 2001, the Utah State Legislature voted to name Jell-O its official state snack. 

But apart from Utahns’ hearty consumption of Jell-O, the roots of the connection are shrouded. Jell-O is among the most well-known consumer products in the United States, and it was one of the first to blaze the trail of modern target marketing and branding in the early portion of the 20th century. Jell-O marketers squished Jell-O onto dinner tables via (1) a catchy slogan (“There’s always room for Jell-O”); (2) a fleet of snappily dressed salesmen; and (3) a slew of free cookbooks and recipe placements in bless-this-house publications like Ladies’ Home Journal.

But how did Jell-O and Utah become such a great punchline—a state joke up there with fry sauce and multiple wives?

Theory: The main appeal of Jell-O lies in its famous 1964 slogan, one of the most honest slogans in the history of huckstering. Jell-O is light, goes down effortlessly and has a pleasant (but not sinfully pleasant) taste. It is not healthy; neither is it unhealthy. It just is. And it’s cheap. Let’s face it, for the better part of the 20th century, everyone was broke (and now we’re back). 

The modest, fruity kick of Jell-O brought a dash of color and life to tabletops laden with drab, gray meals. It slid its way into the tight budgets of America as easily as it slides down your throat. On grocery bills and in stomachs, there is indeed “always room.”

It stands to reason, then, that Utah’s moms, with their large families to feed, would find even more common cause with the bringer of color to the family dinner. I grew up amid large LDS families where there was a strong emphasis on buying in bulk, cooking in bulk and possessing larders the size of Carlsbad Caverns.

When you’re feeding 10 hungry mouths, Jell-O becomes a must-have foodstuff to fend off sweet-toothed mutiny. At the Willis compound (family of 10), there were always ice cube trays of red (is that a flavor?) Jell-O in the fridge during the summer. Hungry? Have a cube of Jell-O. It wasn’t luxury, but it sure tasted good after an afternoon of running through the sprinklers.

And thus, hunger for something lively amid dull—albeit fortifying—meals placed Jell-O firmly on the table at the ward picnic. And Utah moms and grandmoms, culinary Chuck Yeagers, have pushed Jell-O’s limitations past the sound barrier. Jell-O with mandarin oranges (yummy), carrots (erm) and whipped topping, even today, pay living testament to a time when a little bright, jiggling a dollop of gelatin and Red Dye No. 3 was cause for delight. Utah’s jiggling version of Proust’s Madeleine.

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Jul 11
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Rhiannon Giddens at Red Butte

Preview: Rhiannon Giddens & The Old-Time Revue

By Music

Here’s my recipe for a delicious summer evening: Take a warm summer night, add a lush garden, and stir in the sounds of a string band dancing through the mountain air. Then grab your fancy picnic baskets and head to Red Butte Garden Amphitheatre on Wednesday, July 16, 2025, for a spectacular evening of front-porch rockin’ music from Rhiannon Giddens & The Old-Time Revue. 

Collaborating with The Old-Time Revue marks Giddens’ much-anticipated return to her North Carolina roots and the old-time music tradition that launched her career. A 2x GRAMMY winner, Giddens also received the Pulitzer Prize in music for her opera “Omar,” and a MacArthur “genius” award for reclaiming African American contributions to folk and country music and weaving together music from the past and present. She is also a virtuosic multi-instrumentalist with a classically trained soprano voice.

Giddens and The Old-Time Revue represent a remarkable collaboration with talent from diverse  American musical traditions. Joining Giddens on stage will be her old Carolina Chocolate Drop collaborator, Justin Robinson, and the celebrated multi-instrumentalist Dirk Powell, longtime bassist Jason Sypher, guitarist Amelia Powell, and bones player and rapper Demeanor.

What Did the Blackbird Say to the Crows, her new album recorded with Robinson, is a fiddle-and-banjo celebration of the wonderful complexity of American Roots music. The record features a mix of North Carolinian instrumentals and traditional songs, many learned from her late mentor, the legendary North Carolina Piedmont musician Joe Thompson. Thompson was one of the last musicians from his community to carry on the southern Black string band tradition. Rhiannon Giddens & The Old-Time Revue pay homage to that legacy and shepherd it into a new era. 

Blending many of the tributaries of Americana, including blues, folk, country, Cajun, hip-hop, and African styles, Giddens and company breathe life into old-time roots music, keeping it alive and relevant in the 21st century. 

Click HERE for a video of Paul Simon and Rhiannon Giddens singing “American Tune.”

Opening is Sunny War (a.k.a. Sydney Ward), a fresh voice for these complicated times. She mixes the poetry of folk with the angry defiance of punk and the hard realities of blues to create a rootsy pop sound that’s whimsically sharp. 

Click HERE for a fun video of Sunny War’s “Walking Contradiction.”

  • Who: Rhiannon Giddens &The Old-Time Revue w/ Sunny War
  • What: Red Butte Garden Outdoor Concert Series
  • Where: Red Butte Garden Amphitheatre
  • When: Wednesday, July 16, 2025
  • Info and tickets: redbuttegarden.org 

Read more of our music coverage and get the latest on the arts and culture scene in and around Utah. And while you’re here, subscribe and get six issues of Salt Lake magazine, your curated guide to the best of life in Utah.