All of the draft beer complies with state law, which keeps them at or under 5 percent ABV, but options in their bottled selection can far exceed that. Its sister business, Beer Bar, feels reminiscent of a German beer garden, with big-screen TVs and long communal tables, the perfect setting to enjoy brews from a lineup of local, craft breweries. Bar X was originally opened in 1933 (the year Prohibition was repealed), but came into its current iteration as a craft cocktail bar when it was purchased and refurbished in 2010 by Burrell and team. They also offer a number of vegan tacos stuffed with jackfruit, hominy, or soy chorizo fillings.Ĭo-owned by Ty Burrell of Modern Family fame, Beer Bar and Bar X are a joint business connected by a narrow hallway in the back. Try the Borracho por Vida taco, a riff on birria with smoked carnitas blanketed in Chihuahua cheese and seared until perfectly crispy, served with a consomé for dipping and fideos on the side. The space is vibrant, with walls decorated with painted skateboards and a mural of the Virgin of Guadalupe. After starting out with a tent at the Ogden Farmers Market, sharing a space with the Yes Hell bar, and investing in a colorful food truck, they eventually opened a storefront in downtown Ogden (located 40 minutes north of Salt Lake). They named the operation after their grandfathers and built a menu inspired by the food Montoya grew up eating. Owners Lane “Lefty” Montoya and Brian Zinsmann are longtime friends and skaters who share a common love of Mexican food. Voted Utah’s best taco at the SLC Taco Fest in 2019, Wimpy and Fritz specializes in a variety of street tacos and Latin entrees.

After a five-year stint in Utah, she moved back to the East Coast and currently lives in the Hell’s Kitchen neighborhood of Manhattan. Sarah Entwistle is a chef and recipe developer who has worked in restaurants, test kitchens, and as a private chef. Whether you’re looking for a plant-based tasting menu or a pastrami on rye, Salt Lake City has you covered. The food scene has become increasingly eclectic but remains strongly rooted in fresh, local ingredients, with a pervasive emphasis on rustic and casual dining. At the same time, diners habitually return to stalwarts like Red Iguana, a family-run Mexican restaurant renowned for housemade moles since 1985. Nick Fahs and Michael Blocher are turning out locally sourced New American fare in a rustic converted factory at Table X, and Iron Chef America champion Viet Pham is elevating fast-casual dining with his fried chicken establishment, Pretty Bird. An onslaught of talented chefs is now showcasing their takes on Rocky Mountain cuisine.

The new workforce (which is also much more liberal than the city’s Mormon founders), along with the slew of West Coasters from urban centers like Los Angeles who relocated during the pandemic, have demanded a complete culinary overhaul.Ĭhefs have heard the challenge. Over the past 10 years, banks and technology companies have been relocating their operations to the high-altitude desert, birthing nicknames for the area like “Silicon Slopes.” With new employers come new employees, people from all over the country and the world seeking out SLC for its low cost of living and high quality of life. Though Utah businesses still face unique rules surrounding alcohol sales and consumption, the state is still quickly becoming a culinary destination - somewhat out of necessity, to serve all the new diners. Once dominated by Old West-style steakhouses and bars that (by an antiquated law) had to charge membership fees, Salt Lake City has come a long way from its Mormon roots.

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