Food is all about fat. The kind of fat used in cooking defines a cuisine— Mediterranean food is built around olive oil, northern European food is all about butter, Jewish Ashkenazi food relies on schmaltz or chicken fat.
New pizza joints are popping up everywhere.
That’s right—Tolstoy got it wrong. McDonald’s got it right. Hamburgers are happy meals, without the capital letters and trademark, as every mother who’s taken a deep breath of appreciation of the silence that ensues when their kids’ mouths are stuffed with burgers and fries knows.
An old Vietnamese Proverb says: “Brothers and sisters are as close as hands and feet.” But on Salt Lake City’s Main Street—business siblings are even closer.
The menu at Tradition is half pie, and I saw a couple pieces being delivered to neighboring tables, so I curbed my appetite during dinner at the new restaurant by Liberty Park.
We can’t get enough of these tasty treats around Utah.
A million little things go into forming a general impression.
Odds are you’re overwhelmed by all of the offerings in our fair city and state. Trying an unfamiliar place can be a gamble. In Salt Lake magazine’s annual BEST OF THE BEEHIVE issue, our editors filter through the hype to find the best Utah has to offer, stacking the deck in your favor.
Happy National S’more Day.
Black Sheep embraces its heritage in contemporary cuisine.