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.
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.
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.
Happy National S’more Day.
We can’t get enough of these tasty treats around Utah.
New pizza joints are popping up everywhere.
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.
Black Sheep embraces its heritage in contemporary cuisine.
After decades of banishment, fried chicken has made a comeback.