The Pork Belly Bao puts the “ooh” in umami with its savory pork belly and add another unique elements to the happy hour menu

Purgatory or Bust

By Tim Kronenberg [Posted April 4, 2019]

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! … read more

Photo: Chris Hollands

Beer of the Month: Hop Rising Tropical

By Chris and Sylvia Hollands [Posted February 28, 2019]

We poured a chilled Hop Rising Tropical from its 12-oz. aluminum can into a Spiegelau IPA glass. The transfer releases full-bodied bubbles of all sizes, commanding the top of the beverage that leaves a sticky, cream-colored foam. … read more

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

High West – Supper Club Series

By Tim Kronenberg [Posted January 31, 2019]

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. … read more

Unlocking the treasure, the pour is effortless. It surges into a willi glass with a gurgle of micro–air bubbles. Gathering to a head of pure-white foam, a shallow barrier is formed between the lips and the reward. Photo: Chris Hollands

Beer of the Month: BrewSki Mountain Lager

By Chris and Sylvia Hollands [Posted January 31, 2019]

To get the setting right for this beer, we ensured that the 12-ounce, light-blue, snow-glazed aluminum was properly iced before cracking the top. … read more

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: LmSorensen.net

Ode to Ed’s – Publik Ed’s

By Tim Kronenberg [Posted January 3, 2019]

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. … read more

With balance from the tropical hops, the finish presents hints of fresh grass and slight yet welcome bitterness. Photo: Chris Hollands

Beer of the Month: Ferda

By Chris and Sylvia Hollands [Posted January 3, 2019]

A tall 16-oz. aluminum can showcases Ferda’s sleek label design with the classy moniker T. F. Brewing. The proper glassware is a slam dunk. … read more

(L–R) Milo Carrier and Elaine Sayer nestled into one of The Dayroom's well-lit nooks. Photo: Malissa Mabey @lissmabey

The Dayroom

By Parker Scott Mortensen [Posted December 11, 2018]

Elaine Sayer walks me through the foundational tenets of The Dayroom. She handles beverages and curation while Milo Carrier does food, and Emily Gassmann owns and operates the building. … read more

The Rabbit Gnocchi provides a nontraditional item to the Fireside menu. Photo: Talyn Sherer

Fireside on Regent

By Mandy Murry [Posted December 6, 2018]

Well done, Fireside. You have paired yourself nicely with bringing big city, Broadway-style show dining to life in Salt Lake City in a low-key yet sophisticated atmosphere. … read more

The added java may not affect the color, but it is a stronghold on the aroma. Photo: Chris Hollands

Coffee Cream Ale

By Chris and Sylvia Hollands [Posted December 6, 2018]

Coffee Cream Ale from Kiitos Brewing carried home a gold medal from this year’s Great American Beer Festival. We agree with the judges’ assessment that Coffee Cream Ale is one of the best coffee beers in the land. … read more

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

Post Office Place

By Tim Kronenberg [Posted November 1, 2018]

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. … read more