On the Menu

On the Menu

Utah's traditional local cuisine was the brunt of many jokes during the 2002 Winter Olympics. The fact that Utahns consume more green Jell-O than any state in the union and love a dish called funeral potatoes (a casserole made from frozen hash browns and cream of mushroom soup covered with crushed cornflakes and butter) led to countless chuckles and a few souvenir pins. Although it's true these dishes are common at potluck family and church dinners, when it comes to eating out, Salt Lakers have a much broader palate and many more choices. Salt Lake is home to nationally recognized bastions of New American cuisine, as well as original "Rocky Mountain" cuisine that embraces fresh fish and game along with locally grown organic produce, wild mushrooms, bumper crops of local fresh berries, cherries, peaches, heirloom tomatoes, and artisan products such as goat cheese. The city and resort areas boast some savvy northern Italian restaurants, French bistros, countless sushi bars, delis, and at least one or two restaurants for every exotic cuisine -- from Afghan to Peruvian. You'll also find creative wine lists and knowledgeable service. Bakers here are rivaling San Francisco's bread-makers with their own rustic sourdough and Tuscan loaves. The weekly summer farmers' market is thriving, and chefs are building more and more of a food community. All in all, Salt Lake's culinary scene has finally grown up and offers something for every taste, from simple to sophisticated.