Author: Tim Kronenberg

Pat Fava, hippie jump. Photo: CJ Anderson

We live in a world plagued by threats of global warming. The uncertainties of a make-or-break snow season in Utah are a real concept to wrap one’s head around for those trying to rip the hills we’ve come to love. Instead of praying, however, it turns out that booking SLUG Games: Brighton Banks for their yearly amateur ski and snowboard contest is a surefire way to get the perfect storm, followed by the best bluebird day of the season.

A wise Jim Morrison once said, “If you book them, they will come.” Well, that happened, and all of their friends came, too, for the 18th Annual SLUG Games: Brighton Banks, at Brighton Resort, of course. Early on Saturday morning, March 10, the SLUG team finished packing prize bags full of good things from this year’s sponsors. While the SLUG team waited for the first contestants of the day, Brighton’s Park crew was putting the finishing touches on the course, which nodded to the famed Southport Banks Skatepark. Main features to the park this year included a banked launch rail to down box, a skate-style bench followed by shotgun rail, dancefloor to skate bench and a doghouse to down rail. Siiiick …

The heats to come followed a straightforward jam format, including 17 & Under Men’s and Women’s Ski and Snow, and Open Men’s and Women’s Ski and Snow, with the Open divisions featuring the day’s best riders. After warmups and rider meeting, DJ Serge started spinning beats, while a drone strike from the SLUG video crew got ready to capture the madness about to unleash. This is around when the 17 & Under kids started throwing down. There’s nothing like a 17 & Under division in 2018 to make a person feel old, because these homies showed up with game faces on. For the first heat, however, Henry Hawkins won judges’ hearts with his ability to front flip off of pretty much anything with a lip on it.

The skill of the Men’s and Women’s Open Ski was nothing but expected as well, knowing the levels of talent coming out of Brighton throughout the years. Big hitters for this heat included Sam Horton, throwing monster Misty Flips off the launch rail, clearing the down box entirely. Throwing some oozy style into the mix was Bayard Baker, using the launch bank as a manny pad and transitioning into the shotgun. Also, who could forget John K.’s blind swap, pretzel 270 off of the launch rail to down. What a world we live in, folks. The best was not necessarily saved for last, as freestyle skiing is one of the best sports to watch on Planet Earth.

It was finally time to let the snowboarders take the fire. It’s unbelievable how much finesse and style these guys can squeeze out of their sweaty boots, because damn … Take Jeff Hopkins, for instance, who spent his entire afternoon like it was a tribute to the Chris Bradshaw Technine heydays. This kid spins to win, reverting and tapping everything in sight, while simultaneously putting himself as high in the air as possible. While the launch bank to down box was by far the favored feature of the day by everyone, the rules state that you gotta hit everything at least once. That gave Sam Wittke no other option but to do just that, all in one run. Doing some trippy bench swivel at the top, transitioning into the bank side of the launch rail, Wittke couldn’t stop and reverted onto the dancefloor, up and over the side bench, saving just enough time to hit the down rail of the doghouse. What a gentleman.

Looking back over it all, there was never really a contest. Sure, there’s prizes and a heightened sense of people performing at the top of their game. The takeaway for this one is the instance you take your eyes off the course and start watching the people. Once this happens, you see the same people competing against each other, only they’re all hanging out, laughing and cheering their friends on. That’s what it’s all about!

Women’s 17 & Under Snow: 1st Place Gwynnie Park, 2nd Place Lou Park

Men’s 17 & Under Snow: 1st Place Henry Hawkins, 2nd Place Ashton Davis, 3rd Place Greyson Hawkins

Men’s 17 & Under Ski: 1st Place Carter Wessman, 2nd Place Luke Mallen, 3rd Place Alex Mallen

Women’s Open Snow: 1st Place Sam Hobush, 2nd Place Jess Kelly, 3rd Place Chloe Desdames

Men’s Open Snow: 1st Place Pat Fava, 2nd Place Treyson Allen, 3rd Place Jeff Hopkins

Men’s Open Ski: 1st Place Tucker FitzSimons, 2nd Place Kevin Bane, 3rd Place Bayard Baker

Best Trick Ski: Samuel Horton – Switch lip slide 450 out

Best Trick Snow: Paxton Alexander – 180 switch backside 540

Best Crash: Isaac Harkness 500,000,000,000 feet in the air to flat

A huge thank you to everyone who participated in this year’s event and to all SLUG Games sponsors: Blue Copper Coffee, Brighton Resort, Graywhale, Izm Apparel, Line Skis, Milosport, Pig & A Jelly Jar, Porcupine Pub & Grille, Saga Outerwear, Ski Utah, SLUG Magazine, Stage Ideas and Yelp!

Photos: CJ Anderson

Photos: @cezaryna


Photos: Matthew Hunter

Seven Deadly Sinz
Wasatch Renaissance
Street: 05.13
Seveneleven = C-Crime + Brother Ali
Funded completely out of Sev Elev’s pocket and produced by the holy Wasatch Renaissance, this full-length album has been a dream-in-the-making come true. It comes after years of shared sets in venues like Kilby and Urban Lounge, but for the first time in history, you can now spin to hear why Seveneleven is a product of Pabst, Utah nature and on-the-fence Christian spirituality complete with a set of Chums—and he’s still stuck to his guns. With beats by Burnell Washburn and a guest appearance from The Nag in “Edward 40 Hands,” this album feels homegrown. Songs like “Seven Deadly Sinz” and “The Stream” will undoubtedly fill a heart with slant rhymes and a taste of some Utah free thought—find it today from your local renaissance man. –Tim Kronenberg

Small Multiples
Street: 05.21
Small Multiples = Flaming Lips / Ming & Ping
No songs on this EP, put out by Craig Hartley and Eli Friedmann, sound like they belong on the same album together. This should be taken less as a criticism towards Small Multiples’ track compiling abilities, and more as a statement of their stylistic diversity and ability to change approaches on the keyboard. Songs like “Know My Name” brought me back to the space-age fades that Grandaddy used to throw in their songs, while “Sitting High” took me from the strung-out tremolo of Radiohead’s chaos to their much softer and off-putting side. If anything, Small Multiples’ lack of lyrical creativity is my largest and most frequent complaint on this release. When contemplating words like, “You don’t know where I’m coming from,” and, “You just think that everyone looks all the same… but they don’t,” it’s easier to picture your angsty teenage sister than it is to find real answers. Regardless, this first album was intended to show the band’s potential and for that, they have a head start and a fighting chance. –Tim Kronenberg

Photo courtesy of William Athey.

There’s no better time than Bike month to renew our inventory of Salt Lake City’s legendary people—so let’s highlight William Athey, writer, record-store warrior, public servant and devoted bicycle philanthropist. Athey was once taking on SLUG assignments as the Music Editor through the ’90s alongside [then] photographer Angela H. Brown (now Executive Editor of SLUG Magazine, Executive Director Craft Lake City and a whole bunch of other cool things). As most SLUGsters do, Athey spent his younger years not just writing about music but living it by working at famed SLC record stores like Randy’s Records and the late, great Cosmic Aeroplane.

Throughout the decades of nurturing his passions, Athey has ultimately settled into his 15-year career working within the Salt Lake City Library system and, on the side, just about everything to do with bicycles that this valley has to offer. As is the path that most people go down to develop a bike obsession, Athey says, “Well, my car blew up, so I went and bought [something that isn’t a black-hole money pit] a bike.” That was over 20 years ago. Now the owner of a car once again, Athey is currently using his motorized means of transportation to get all of his newer bike purchases from their point of origin to the repair shop and into the hands of new owners.

From Biker to Bike Nerd

As addictions go, one bike turned into two bikes, then turned into five bikes and then turned into a small backyard business. What ended up happening to Athey was that he would discover and take home the city’s abandoned bicycles from places like estate sales or off the streets. This collection of machinery began a dialogue and eventual alliance with another backyard bicycle entrepreneur,, whose sole role was/is to get these bikes back in working condition and back in the hands of loving owners. To those unaware, The Bike Guy is certified to the teeth in more bicycle repair/maintenance qualifications than one can name. He runs all of his endeavors out of a mobile location and his backyard for an affordable price—a match made in bike heaven.

Once these bikes are revived, they are given back to Athey on consignment, where he sells them on sites like Craigslist and the two split the profit. The thing is that once someone sells products out of love, they need to make it marketable. For Athey, this became an art project built out of finding the colors and ambiance that create a proper advertisement for bicycles. “It’s just what I come across,” says Athey. In some cases, the background calls out to the bike that I’m riding—I’ll stop and shoot a photo in that moment. Here’s the deal if I’m going to sell a bike: It seems to me that if I get the right photo, the bike sells faster.” He’s not wrong.

Athey the Artist

What comes from the “wanted” ads Athey puts out to obtain bikes to work on, are images that encapsulates their beauty in urban nature. This Craigslist venture became the anchor in which Athey began showcasing his art of this sub-culture. Already having a working relationship with the Salt Lake City Library, it wasn’t hard for him to get an exhibit of his bike photos featured during Bike Month at the Downtown Library last year.

As the exhibit last year was Athey’s debut as an artist displaying his work for the world to see; his most recent exhibition is back just in time for Bike Month. This time however, his works are being featured at the Millcreek Community Library through the end of the month. It also just so happens that the Millcreek Community Library is Athey’s current stomping ground as an employee in the library system. He’s also stated that he’s not actively searching to have his work shown on display in any other galleries throughout the city, but he’s all for it!

Having Fun Isn’t Hard…

As he continues to grow his portfolio and sell his bikes, Athey is also in the process of getting his name out in the world of social media. With pages like Instagram and Facebook, his hopes are to be able to sell more bikes as well as getting his art on platforms with more reach than Craigslist or word-of-mouth, which is currently how he’s been conducting business. What’s more, Athey can be found all over the city taking photos or at work in the library.

One of the easiest ways to get a hold of him is just as simple as taking a trip to the Millcreek Community Library and bugging your local librarian! Until then, check him out at the exhibit. You just might be so on love that you ride away at the end of the month with your own new set of wheels! You can also find his images on his Flickr site.

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The Third Annual SLUG Cat Presented by New Belgium Brewing
Bike Guy

The Pork Belly Bao puts the “ooh” in umami with its savory pork belly and adds another unique element to the happy hour menu. Photo: Talyn Sherer

62 E. 700 South
Tues.–Fri. 4 p.m.–1 a.m.
Sat.–Sun. 11 a.m.–1 a.m.
801.596.2294 ||

There are those “off” days. This is when you’re not really sure how the world is panning out, stuck a little incognito and ready for new surprises to slap you in the face. The better side of that feeling should be like walking into Purgatory with friends and getting a close glimpse of this month’s cover artist Travis Bone taking time with his loved ones for dinner as you do the same. Good Lord Sweet Baby Jesus, please make yours the same as Purgatory in Salt Lake City.

Around for about two years, Purgatory is the brainchild of  Head Chef Hiro Tagai and proprietors Sapa Group who  are next door. Tagai is most famous for his stints at restaurants like Happy Sumo, HSL and Sapa. Lesser known, however, are the years he spent living in Japan going to ramen school—because that’s a thing that exists, and we’re better for it. We walk into this ambitious space, busy as usual, into the back by indoor cornhole. TV movies alternate between Fast Times at Ridgemont High and Crocodile Dundee, then salted mini-margarita shots are in order to properly pregame. Digging deeper into that sentiment, Purgatory is where tasteful bougie meets an extremely comfortable living room that does table service.

Pork Belly Bao. Photo: Talyn Sherer
Pork Belly Bao. Photo: Talyn Sherer
Ghetto Ramen. Photo: Talyn Sherer
Ghetto Ramen. Photo: Talyn Sherer

It’d be appropriate to dive straight into Purgatory’s extensive beertail menu of German Raddlers, Micheladas, Vanilla Ice Cream Beer Floats, Cherry Stouts and Lagunitas Hibiscus Infused Beer Sauce. Their drink card is delicious, affordable and so large that it could kill a Clydesdale if you really tried. Moderation is the key to mastering this phenomenon.

A great start is the Baked Dynamite Onigi  ($3) on Purgatory’s Happy Hour food card (4–6:30 p.m.). They mush some perfectly cooked rice into a patty, soak it in eel sauce, panko the thing and deep fry it—baked with spicy mayo. This isn’t so much what kinds of food that peasantry can engender as much as what can make a mouth drool. Keeping to the sentiment, an order of Ghetto Ramen ($5) will do things never thought possible to a human body. Who else but a ramen master like Tagai would take a heavily loved garlic broth, add pork belly and fried egg onto Maruchan Noodles?

“The Pork Belly Bao ($6) is essentially a bite-size, fluffy, rice-taco-esque bun stuffed with house pickles, greens and a hoisin-glazed morsel of thick bacon. Do the world a favor and eat one before you die and go to heaven.”

Happy Hour ends, and now it’s time to get on the french-fry gravy train, arguably a favorite during my stay in Purgatory. Looking at it this way, Jesus himself burned in order to sit and eat Purgatory’s vegetarian Curry fries ($8). This is more of a Japanese take on curry, yet it sits on a platform that the K-Pop, Verde, Buffalo and rosemary fries need to work a little harder for as far as its unity of flavors. From a curry standpoint, this is slightly sweeter, not as sharp as Indian curry and well-rounded—almost like cheesy Asian ragout on crispy shoestrings. Add egg ($1), more cheese ($2), bacon ($2), chicken ($2), pork belly ($4), short rib ($4) or chili verde ($4)—what’s more, the Pork Belly Bao ($6) is essentially a bite-size, fluffy, rice-taco-esque bun stuffed with house pickles, greens and a hoisin-glazed morsel of thick bacon. Do the world a favor and eat one before you die and go to heaven.

What throws more of a veggie/vegan mix into this Asian fusion is the Pan Fried Udon ($10) and Panko Croquettes ($5). Deep-fried mashed potatoes are so good that at least some croquette should make it into the udon. The udon is soft and glazed over savory, soy-based sauces, topped with shiitake, green onion, shredded leeks and cabbage. While pork belly ($4) is an option, putting a croquette onto the pile differentiates the noodly textures at play. It’s also fun with chopsticks.

It’d also be a smart move to order the Short Rib Grilled Cheese next ($11). As is my heart, it’s full of cheese goo, beef, pickled onions and is sandwiched around golden, buttery white bread. To complement this creation, a salad of baby kale and arugula will substitute the fry option. The garlic and thick cream that smothers these more bitter leaves clean house nicely and contrast the main spectacle. With short rib being a tougher cut of meat, who’s to know the difference in this case, because whatever Tagai is doing to his short rib, it’s wonderful.

A seeming trend in the feng shui of Purgatory is that their entire menu is  large yet thought out and consolidated enough to keep regular guests entertained for months. This is probably the exact reason why Guy Fieri most recently graced them with his presence during their swift rise to fame in the Salt Lake food scene. As it’s clear that Purgatory isn’t going anywhere, the only task assigned to us patrons is that we must keep coming back. Relevance has never tasted so good!

The courses for the Supper Club Series change weekly. This week featured raw vegetables, a smoked-chicken forestiere, mashed potatoes and white-wine-and-mushroom sauce served next to an elk meatloaf. Photo: Talyn Sherer

27649 Old Lincoln Hwy, Wanship
Thurs: 6–9 p.m.
Last seating at 8 p.m.
P: 435.649.8300

Having the privilege of living in Salt Lake City, we often lose sense of the fact that we are deep in the heart of this worldly recognized Mountain West region. It is healthy, from time to time, to displace from city life, and transplant ourselves into these mountain towns to take breaks from this reality. While many travelers will find themselves in Wanship, the ambitious adventurers continue farther up the road to experience the majesty that is the Blue Sky Ranch, home to High West Distillery and Refectory.

High West is entering their fourth year of residency since having built their headquarters on the ranch. Guests are welcome to tour its facilities and take part in the Refectory’s Supper Club Series every Thursday evening throughout the winter season. By design, these evenings were created to accentuate the cabin lifestyle and its finer culinary traits through an intimate four-course set menu ($40) with loved ones and friends alike. As reservations are customary, guests arrive at the gatehouse punctually and are ushered into a shuttle ready to take the short, winding drive up to the distillery. Migrating to the peak of the distillery roundabout, the driver tells tales of Blue Sky’s equestrian heritage as well as how new renovations are expected to double High West’s bottle production in the coming year. Adjacent from the actual distillery is the Refectory, where guests are greeted and shown through a whiskey-barrel-clad hallway into the main dining room to settle in.

As the waitstaff greets us, the table is informed of what the set menu for the night will be and is asked about dietary restrictions. There is a sense of pride in knowing that there is a separately handcrafted menu every Thursday and that it will be different every time. This is around the time when the bartender makes their way around the room, educating the patrons on whiskey pairings for dinner as well as explaining High West’s extensive cocktail menu ($14 cocktails). In this scenario, the Doubly Rye! Manhattan is decided on then followed by a whiskey flight ($14) throughout the meal. As the Double Rye! makes its appearance alongside the amuse by bouche, it is noteworthy to add that the younger of two whiskeys in this double-rye blend, for the first time this year, has actually been produced in this relatively new distillery.

The amuse tonight is a crunchy rye cracker topped with pastrami, Gold Creek Fasiago cheese and a spicy whole-grain mustard. Combined, this bite delivers a sharp, crispy palate awakening that plays off the Double Rye!’s caramel notes. The first course follows swiftly. Coexisting with a mix of mountain greens, pickled beets, feta and tomato, a honey wine reduction sweetens the raw vegetables, while a local red-wine vinaigrette adds a needed acidity. It’s in these two dishes alone that the guests should continue to expect more European-rooted recipes delivered through indigenous mountain delicacies. Pair with the Yippee Ki-Yay to accentuate the fruit notes hidden within the whiskey and dressing.

In a well-timed manner, entrées and sides make their way to the table in a generous array of family-style preparation. At first glance, a smoked chicken forestiere can be seen bathing in a buttery white-wine-and-mushroom sauce served next to an elk meatloaf. Between the two main courses is a plentiful bowl of mashed potatoes, a side of gravy and a romanesco baked with gruyere. The elk is gamey enough to assert that it was once wild, yet tender enough to assert that dousing it in thick potatoes and gravy is the only way to eat meatloaf. The same also goes for the lightly smoked chicken thighs, as they could not fall off the bone more if they tried. Whatever of the mushroom sauce that is leftover should be finished with the carefully cooked romanesco, if not drunk. This is what Anthony Bourdain would be eating if he interviewed Leo DiCaprio at his cabin in The Revenant. Pair with the Rendezvous Rye to complement earth tones in this soul food.

It’d be a shame to say that this evening’s experience comes to an end, but at least it’s finished with Dutch-oven-style apple cake and bourbon whipped cream. The apples at play here are thoroughly cooked into the fluffy batter, yet firm enough to have a crisp retention. For those seeking out a nightcap, the Midwinter Night’s Dram is a taste of the best that High West has to offer, however, the scotch lover of the group might lean toward ending the meal with the Campfire whiskey. Whichever is chosen, it will have been well worth the travel and hopefully not too far from a comfy place to sleep off the winter’s cold.

The High West Distillery’s general hours are Wednesday–Sunday, 11 a.m.–5 p.m. For all information regarding dining reservations and directions, visit to plan a trip, or call 435.649.8300. – Tim Kronenberg

A latte made with Publik roasted espresso beans (left) is a delicious classic on the drink menu. The Gawd Awful (right) is a cheesy, gooey and scrumptious breakfast option. Photos:

210 S University St.
(385) 522-2487
Monday-Friday: 7:00AM-9:00PM

Saturday: 8:00AM-9:00PM
Closed: Sunday

Enter nostalgia: Around eight years ago, I remember walking into Big Ed’s as a teenage SLUG Magazine distributor.  The bartender gives me a dirty look and demands ID while I promise that my only mission is to deliver this salty rag to the good people of Utah. Fast-forward to today, and I’m of legal drinking age and going to school at the University of Utah.

Since Big Ed’s opened in 1968, more students have drowned their (over-) workloads into tap beers, fucked-up conversation and more bowls of chili than any human is capable of conceiving. A little-known secret is that during finals week, the best of the 21-plus U of U crowd went to the bar between tests to work up a buzz, read the New York Times and do community crosswords over “brunch.” It was a Christmas-light-adorned, rough-barstool-filled, worst-maintained fish tank you’ve ever seen hole-in-the-wall that could, if only briefly, ease the minds of stressed out students. This is the Big Ed’s I remember, RIP.

One day, due to the follies of man, Mom (Linda Lin) and Pop (as they were fondly called by regulars), left a note on the door saying that they were calling it quits and never returned. After about a year of being dormant, the good people of Publik Coffee bought the space and spent that time reimagining what a future Ed’s might look like. To that effect, Publik gutted the stale image of Big Ed’s and brought light to the situation.

Easing now into Publik Ed’s, we get a breathable all-ages vision of college that every walk of life can take in. The space that once resembled a hybrid, cave-like version of Moe’s Tavern and Eric Forman’s basement was entirely dismantled and brought up to health-code longevity. Everything that came from this renovation was clearly designed to create a welcoming and inclusive environment. Wraparound windows throughout the building bring in tremendous amounts of light, highlighting the restaurant’s most important centerpiece, a boxed-in coffee bar that customers can sit at or order from. Inside, customers are offered additional table seating around the space, where they can see out to the patio seating and a broad view of President’s Circle.

While the new look was designed to bring people in, the food and drink menus’ sole purpose is to keep everyone coming back. Essentially, Publik took the simplicity of the original Big Ed’s menu and recreated it with better ingredients and healthier options. A famed item from the original menu is the Gawd Awful ($7). As one of the best-conceived takes on garbage hash, Gawd Awful is a thorough layer of tater tots covered in house chili, melted cheese, pickled onions, sour cream and two over-easy eggs. Over the years, my preference has been to drown the fucker in Cholula to really make the angels sing, but I digress. This beast holds up to the girth of its predecessor, offering just the right image of breakfast’s messiest food, while marrying the perfect orgy of oddly complementary flavors. You’re getting some salt/vinegar crunch from the onions and tots, survived by a meaty-chili-homey-ness feeling, finally rounded out by eggy, sour cream and cheddar goo. Man, that’s livin’.

Moving into lunch, there’s nothing better than a cheeseburger ($8.50) done right. When it comes to “The Ed’s Burger,” we’re talking house-ground brisket/chuck patty, onion relish, secret sauce and American cheese, topped with butter lettuce and fat tomato on a fluffy, toasted bun. When you’re at the point where you’re trying to decide to (rightly) add bacon ($3) or a fried egg ($1.50) is when the realization hits that all ingredients at Publik Ed’s are conscientiously sourced and come from good places. If that weren’t enough, Publik uses no deep fryer, meaning that everything is baked, griddled or grilled. This cuts some of the temptation to order fatty sides and pushes toward items like baked tots ($3) or the side salad ($2.50), which delivers croutons, seasonal greens and a delightfully lemony vinaigrette.

Much to the awe of those who thought that the Big Ed’s beer license had died with its untimely demise, it survived—and they were wrong. As per Utah law, the “moat” was constructed in the form of a hole in the wall behind the coffee bar, affectionately labeled “Beer Hole.” Per the logic of Utah, alcohol that is poured out of sight from minors allows for the existence of an all-ages alcohol-vending establishment. This enables the Beer Hole to offer an ever-rotating beer-only selection. Naturally, those not wishing to drink are welcome to try the large selection of Publik Coffee’s hot and cold, seasonal-drink specials. While one can never go wrong with a latte, the Harvest Moon ($4.50) makes for an exceptional cold beverage. Brimming with apple and pear cider, all the while accentuating expressions of orange, clove, cinnamon and topped with soda water—who’d have thought festive and refreshing could mesh so well?

As old must eventually be replaced by the new, Publik Eds has managed save a piece of Salt Lake City history, both physically and on the palate. To that effect, there is no nobler a cause in creating a community identity than what has been done here. For this, we take our hats off to Publik Eds.

The Hamanchi Ceviche pairs well with the Mizuwari Toki whisky cocktail. Photo: Talyn Sherer

16 W. Market St.
Monday-Saturday: 4:30 P.M.-1:00 A.M.

Time and place stir up striking thoughts during this time of year as we search ourselves for what we’re thankful for. Rather than leeching onto the vein of treachery that pumps through the world, this writer has contrarily used his time by counting the choice blessings of living in Salt Lake City. Most notably on this front, we are experiencing a culinary revolution, which on this same note reads: Post Office Place has been delivered.

The alley of Market Street Downtown has contemporarily been associated with an immersion of all things good in the SLC food scene. Ask most anyone around where the sushi fix is, and the answer will always be Takashi. With intrinsically creative restaurant owners like Tamara and Takashi Gibo, it was only a matter of time before they would acquire the space next door to expand their legacy.

Digging deeper into Takashi’s roots, Post Office Place has all the colorful flavor spectrums of Japanese, Peruvian and French fusion, disguised in crisp-white lines and minimalistic ambiance on micro-dose psychedelics. This is the appropriate way in which to play off of flavor palettes by ordering cold plates like Hamachi Ceviche ($10) and the Chicken Liver Pâté ($10). These plates pair well with the Mizuwari Toki cocktail at the bar ($10). Noteworthy for Post Office is their extensive use of Japanese sodas, liquors and, most importantly, “whiskies,” where the idea of whisky as a product spans many countries, attributing them to their respective names and deliverances. The Japanese have taken the best aspects from all styles and shaped whisky profiles never before seen.

The Antichucho
The Antichucho. Photo: Talyn Sherer.

The Mizuwari cocktail has a cleansing effect on what’s to come, combining the Toki Whisky by Suntory with Genepy des Alpes (Chartreuse) and soda. Diving headfirst into the pâté is recommended, as its buttery-iron-rich flavor meets a thin layer of Japanese-whisky-gelatin spread over baguette crackers, purposely delivering an immediate, sensory overload to the tastebuds. It is almost genius to go right into the Hamachi ($10), based off the traditional ceviche marinade of leche de tigre. The fish is raw and marinated in lime juice, red onion, cilantro and aji amarillo peppers. The element of fruity acidity in this dish acts as a neutralizer to the heavier overtones of the liver with harmony. At this point, the red onion and thinly sliced peppers act in place of what ginger does to sushi, offering a spicy equalizer and what older generations call “a coming to Jesus.” As the Mizuwari brings all of these sensations to a sound stability, the guest is able to continuing riding this roller coaster until nothing remains on the plate.

As is any properly run kitchen should, Post Office Place unpretentiously boasts using all aspects of the the animal, creating both culinary creativity as well as a food-conscious environment. In this capacity, the diner is able to experience the textures and flavor profiles less in touch to Western norms. To the effect of hot dishes and organ meat, Anticucho Al Corazòn ($10) is one for the books. Marinated in a dark aji panca chili paste then grilled, this beef heart is given a perfect outer char and pulled off the flame just in time for inner tenderness. As simple as it seems, the heart is the most used organ in the body and one of the more difficult cuts of meat to avoid overcooking. As a nod to the animal, head chef Tommy Nguyen has used his years of experience to grill the heart to perfect tenderness while delivering a mild but bold, smoky spice tinge to the plate. As with the ceviche, this dish comes plated with a small salad of pickled scallions and red onions, used both to bolster the complexities of Peruvian chili paste and add sharp-crispy accompaniment. While this is maybe one of the more popular dishes on the menu, those wishing to have a less adventurous cut of meat laid before them may also choose the Anticucho Al Pollo ($8). In a certain respect, the chicken is just as expertly crafted and served with a chimichurri cilantro smear of sorts. Both are delicious. Working again with the light and dark sides of taste, the Little Bird ($11) should be ordered at the bar to join this dish. A combination of Manzanilla Sherry, Kiuchi No Shizuku (distilled white ale cask-fermented with coriander, hops and orange peel), Calpico soda, lemon and yuzu. Working with all of the earthy profiles from the meats and marinades, the Little Bird brings to the softer, fruitier edges to the table.

Where many restaurants in Salt Lake City can be called exceptional, Post Office Place is extraordinary. Whether it’s the largest Japanese liquor and beer selection in the state or that they’re reminding this generation of the Japanese influence on Peruvian culture, it is commendable and executed with precision. We can all be thankful for that influence.

A collection of Dewdrop products pleasantly displayed by creator Amy Dewey! Photo: John Barkiple

Local performers, artisans, DIY engineers, chefs and crafty innovators come together for the 10th Annual Craft Lake City DIY Festival at the Gallivan Center. This-three day weekend, Aug. 10–12, will encapsulate the craftsmanship that our city cultivates while celebrating Utah’s movers and shakers. Spread across the breadth of these pages are peeks into some of what this year’s DIY Festival will feature. Bring your family, friends, lovers to enjoy what this year’s festival has to offer! Visit to learn more about this community enriching event!

An underlying theme for all creative types is the ability to fill the voids in our lives by manifesting solutions. When considering the story of Amy Dewey and Dewdrop Herbal Tea Co. (, we see just that. “When I was in my late teens, I struggled with sleep and started drinking herbal teas to help with that and anxiety,” she says. “I wasn’t happy about using packets of tea filled with additives and artificial colors and flavorings—but those were my options. As I got older and got my education, I became more aware of what I was putting in my body and I started creating my own. In 2014—after brainstorming with the people in my life—Dewdrop was formed.”

The thing about necessity is that it doesn’t need to be complicated—that’s how Dewdrop operates. Simplicity says it all. The key here is sourcing organic, all-natural, high-quality herbs, spices and fruits (locally when possible). Throughout this process, Dewdrop works to create new blends while maintaining the quality standards of their existing favorites, boasting 11 different herbal teas and beginning to introduce green, black and chai tea blends as well. This is all done with careful avoidance of artificial colorings and sugar. “I love taking a bunch of time and making different blends. Some turn out great; others take time. I’m not satisfied until they all taste perfect,” says Dewey. This attention to detail is ultimately aimed toward optimizing the lesser-known benefits of herbal teas—anywhere from regulating inflammation to memory function, cholesterol, anxiety and more.

As Dewdrop prepares to market the brand nationwide, their tea blends can currently be found online, faithfully at the Downtown and Wheeler Farm farmers markets, all Harmons locations statewide and, naturally, the Craft Lake City DIY Festival. “I feel that this event gives me and Dewdrop more motivation to progress and do it myself,” says Dewey.

Sharlie displaying one of her treats! Photo: John Barkiple

Local performers, artisans, DIY engineers, chefs and crafty innovators come together for the 10th Annual Craft Lake City DIY Festival at the Gallivan Center. This-three day weekend, Aug. 10–12, will encapsulate the craftsmanship that our city cultivates while celebrating Utah’s movers and shakers. Spread across the breadth of these pages are peeks into some of what this year’s DIY Festival will feature. Bring your family, friends, lovers to enjoy what this year’s festival has to offer! Visit to learn more about this community enriching event!

For the emerging apprentice chef, the time right out of culinary school becomes one in which to immerse yourself into the world of restaurants, finding your passions and absorbing all of the knowledge that the chefs working above you in the kitchen will bestow. Like many before her, this happens to also be the similar story to Sharlie Weber of Sharlie’s Treats (, who has paid her dues through the many posts making up the professional kitchen. Weber has managed to merge her found passion for pastry into a savory twist, while maintaining classic cooking methods. “Although I had interest in pastry, at that time, I felt that cooking would help me to have a broader mind and understanding of food,” says Weber.

Taking what she’d learned from culinary school and fine-dining work in New York City, Weber would eventually make her way back to Salt Lake City, apprenticing and eventually working at Forage under chefs Viet Pham (Pretty Bird), Bowman Brown (Elda in Biddeford, Maine), as well as a former pastry sous chef at

Thomas Keller’s Bouchon Bakery. This is where she was able to hone her now-primary craft—the art of savory macarons and other desserts, using ingredients found in nature. It’s time to develop the palate for salmon-skin-flaked Miso Macarons and treats made with spicy Gochujang chili paste. Other preferences from Sharlie’s Treats orbit within the borders of shortbread-s’mores cakes and custom jobs. “I use as organic and natural as possible,” Weber says. “I believe in eating REAL food—I use as few ingredients as possible.”

Returning for another year showcasing Sharlie’s Treats at Craft Lake City’s DIY Festival, Weber is charged and ready to go. “I feel that the people that attend are people who truly appreciate the art of food,” she says. “It feels good to be appreciated and understood. I hope to excite many with an adventure for their taste buds this year again.”