
The western 'Italian diner' and natural-wine bar that put SLC back on the national map: in 2025 it became the first Utah restaurant in a decade on the New York Times' best-restaurants list. House puffy bread, wood-fired clam pie, elk carpaccio, and a low-intervention wine list. Big, kitschy, seriously good.

One short letter a week — new openings, a dish worth crossing town for, and zero spam. Written by a local, not a feed.