Restaurants

#73: Table X – X Marks the Spot for Thoughtful, Honest Food

#73: Table X – X Marks the Spot for Thoughtful, Honest Food

Utah has always had its own take on fine dining. Forget white linen and dozens of utensils. Farm-to-table has reigned supreme, and a hyper-detailed commitment to quality has made restaurants like Forage, Pago, and Handle the new standard in the state. And with new restaurants like HSL and Table X joining their ranks, chef’s and entrepreneurs are putting Utah on the culinary map.

#68: Tin Angel Cafe – Where Art And Food Create Community

#68: Tin Angel Cafe – Where Art And Food Create Community

There are many motivations to enter the restaurant business. Maybe you love to cook and are looking for a culinary challenge. Or possibly you are a competitive person who is looking for a creative entrepreneurial challenge. But some people just want to create a community. For Kestrel and Jerry K Leidtke Jr., community was the most important part of all. The Tin Angel name comes from very fun, but humble, beginnings.

#67: Pulp Lifestyle Kitchen – The Flavor Is In The Details

#67: Pulp Lifestyle Kitchen – The Flavor Is In The Details

Utah is experiencing a food diversification. No longer must we settle for chain restaurants, or the same three cuisines over and over again. With our expanding food scene comes more options for consumers, better quality food, and a large variety of options for those who have specific dietary needs. Pulp Lifestyle Kitchen truly highlights how this expansion is not only benefiting the vegan, vegetarian, and diet-conscious consumers, but entire neighborhoods. Because who doesn’t want affordable, local, from-scratch food?

#66: Amanda Rock and The Vegan Takeover

#66: Amanda Rock and The Vegan Takeover

There’s been a re-veganing. Our podcast serves many purposes, but our biggest priority is to educate and surprise Utahns with our growing and diverse food scene. And nowhere is that more apparent than this episode where we not only surprise you with the bountiful vegan and vegetarian options in our community, but also surprise you with super special guest host, Amanda Rock!

#65: Epic Brewing Company – Packaging Experiences In A Bottle

#65: Epic Brewing Company – Packaging Experiences In A Bottle

When Epic Brewing Company opened their doors in 2010 they offered a unique craft beer that was a little hard to find in other areas in the state. They sold a high alcohol content beer in 220z bottles, and were empowered by new liquor laws that allowed them to sell product directly from the brewery. Their goal then, and still today, was to turn craft brewing on its head. And indeed they have.

#64: Pig & A Jelly Jar – Southern Charm Served Up Hot And Fresh (And Local)

#64: Pig & A Jelly Jar – Southern Charm Served Up Hot And Fresh (And Local)

There’s something about Southern cooking that evokes the memories of warm feelings, lazy afternoons, and cool summer nights. Southern cuisine is all about sharing and comfort, and the focus on family is dominant. While Utah doesn’t necessarily have the same kind of charm as the South, we definitely have the same love for family and large, traditional meals. For Amy Britt, the desire to bring her childhood experience to Utah complimented our community perfectly.

#63: Bruges Waffles and Frites – Share the Fun, Waffles, and Frites

#63: Bruges Waffles and Frites – Share the Fun, Waffles, and Frites

Take a deep breath, and picture yourself sitting at a table in the morning. It’s time for breakfast. What is on the plate in front of you? Waffles, eggs, bacon, sausage, maybe some fresh fruit? Now imagine lunch. Probably looks a little different, huh? For those obsessed with the finer things in life (waffles), that doesn’t have to be the case. Especially if Pierre Vandamme has anything to say about it.

#62: Penny Ann's Cafe – From New York With Love... and Pancakes

#62: Penny Ann's Cafe – From New York With Love... and Pancakes

The three most important things in life are Family, Friends, and Food. You can determine what order those come in for you. We think our priority is pretty obvious (I still love you mom). But for the owners of Penny Ann's Cafe the love of food and family became more than just a list of priorities. It became their entire life.

#61: Scott Evans – Pago, Finca, East Liberty Tap House, Hub & Spoke, and Trestle Tavern... whew!

#61: Scott Evans – Pago, Finca, East Liberty Tap House, Hub & Spoke, and Trestle Tavern... whew!

Let us make a bold statement: Scott Evans is the personification of what we stand for as a podcast. In 2009, Scott saw the potential of Utah’s food scene, the cuisine and concept gaps in the area, and decided he was ready to do something about it.

#60: R&R BBQ – Competitive Fire To Smoke Your Brisket

#60: R&R BBQ – Competitive Fire To Smoke Your Brisket

When you think about BBQ, the South immediately comes to mind. It’s the birthplace of BBQ, and opinions are strong. But for Rod and Roger Livingston, the founders of R&R BBQ, BBQ was a fond memory from their childhood family reunions, and a fun hobby in their adulthood. 

#59: Alamexo – Acclaimed Chef Shows Victory is Spicy

#59: Alamexo – Acclaimed Chef Shows Victory is Spicy

Some people spend their whole lives chasing their dreams. For Matt Lake, his life path became clear at the young age of 11. His parents took over a general store and began a small deli catering business, and Matt quickly dove into the family business. Whether helping run an event, putting together deli trays, or interacting with customers, Matt fell in love with the food industry. And he fell hard. So hard, in fact, that at the ripe age of 18 he enrolled in the Culinary Institute of America. And he’s been on the food path ever since.

#57: Mollie & Ollie – Healthy Eating... On The Fly

#57: Mollie & Ollie – Healthy Eating... On The Fly

We’re incredibly proud of the growing food scene in Utah, and are constantly amazed by the innovators, dreamers, and eaters who are shaping the future of our state’s culinary landscape. We’re always excited to invite brand new restaurants onto the show to help you discover the hidden gems around the state.

#55: Mama Africa – Smell It, Taste It, Love It

#55: Mama Africa – Smell It, Taste It, Love It

The world is full of beautiful locations, delicious food, and histories that shapes entire cultures. While we can all dream of visiting exotic locations, money and time are very real restraints. Which is a bummer. How do we experience new places and different lifestyles if we can’t afford to do so? That’s where food comes in.

#54: Handle + HSL – Appreciate Tradition

#54: Handle + HSL – Appreciate Tradition

When you interview over 50 different food, coffee, and beverage entrepreneurs over a year, you begin to notice certain trends. They’re all passionate about their craft, feel a calling to create, and want to contribute to a growing community. The aspiration to put Utah on the foodie map can be found in ways big and small. For Briar Handly, the co-owner of Handle and HSL, developing a hyper-local, hyper-seasonal restaurant was one way to help Utah take one giant step forward.

#51: Taqueria 27 – It's Not Mexican, It's Mexicanish

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Many people spend their entire professional careers attempting to find their calling. Dreams are dreamt, but never realized. For Todd and Kristin Gardiner, the founders and owners of Taqueria 27, finding their calling was as simple as waking up in the morning.

Todd has been working in the food industry for over 30 years.While he initially began his career as an ambitious 12-year-old busboy, working to afford to go bird hunting with his grandfather, Todd quickly was drawn in by the fast-paced, creative environment of the kitchen. For years, Todd worked his way up through various restaurants, and at a very young age found himself as the sous chef of Log Haven.

It was at Log Haven that Todd and Kristin met, and their true journey began. After years of working at Log Haven, Snowbird, and Z’Tejas, Todd’s dream of opening a restaurant was finally within reach. Taqueria 27 was born. Their original location on Foothill Drive opened in 2012, and in four short years, two more locations have followed suit.

Todd and Kristin had no interest in opening a traditional Mexican restaurant. They saw tacos as the perfect platform to play with creative and inventive combinations, and they wanted to challenge Utahns’ expectations of what a taco could be. It wasn’t Mexican food, it was “Mexicanish.” Several locations, tequilas, and awards later, Taqueria 27 is a flourishing local establishment that has become a favorite to eaters in the Salt Lake Valley. Join us as we sit down with Todd and Kristin and explore the winding, yet focused path they took to bring Taqueria 27 to the world.

 

This episode was sponsored by…

90.9FM KRCL — Community Connection and Music Discovery

Vive Juicery — A Utah-based cold-pressed juicery

The Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.

Blue Copper Coffee — Specialty coffee hand-roasted in Salt Lake City, with a coffee room at 179 W 900 S.

The Yelp Elite Squad — Utah’s five-star fan club of all things local.

This episode was hosted by Chase Murdock and produced by Ryan Samanka. For more information or to browse our episode archive, visit theutahfoodie.com or follow us on Facebook, Instagram, or Twitter. See you next week!

#50: Chedda Burger – Give It Your All, Or Don't Even Try

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One week we're celebrating our one year anniversary, the next, we air our 50th episode! When we launched The Utah Foodie our goal was to create a podcast that dove headfirst into the stories of the creators and innovators in Utah's food scene. Every week we've walked away from our interviews full of inspiration and appreciation. This episode, however, truly highlights how important it is to share these emotional and authentic stories.

When Nick Watts founded Chedda Truck, it was more of an online concept than a real company. Working multiple jobs and needing a creative outlet, Nick would stop by the farmers market during his free time to find the perfect ingredients for his homemade grilled cheese creations. His Chedda Truck Twitter account began to grow, and in a moment of generosity, a friend who owned a tattoo parlor offered him an evening to bring his grilled cheese out into the world for some of his customers.

What began as a low-key offer blew up into a frenzy as news of this grilled cheese launch began to spread through popular food blogs and Twitter accounts. Nick originally anticipated a small crowd, but over 250 customers and grilled cheese sandwiches later, it was apparent that this was more than just a casual evening.

And yet, Nick didn't open his food truck for another six months after his initial launch. After soul searching and working a mind numbing job, Nick knew a drastic change was needed. Hence, Chedda Truck became officially official.

What followed his launch was years of lessons learned, generous friends and strangers, and a full-time investment into Chedda Truck and Chedda Burger that was purely driven out of passion and an unwillingness to give up. With a physical location at 26 E 600 S and two food trucks, Nick's ambition and creativity are inspiring, and he offers wisdom and passion that is infectious.

 

This episode was sponsored by...

90.9FM KRCL -- Community Connection and Music Discovery

Vive Juicery -- A Utah-based cold-pressed juicery 

The Chocolate Conspiracy -- A project in pure, raw, honey-sweetened chocolate.

Blue Copper Coffee -- Specialty coffee hand-roasted in Salt Lake City, with a coffee room at 179 W 900 S.

The Yelp Elite Squad, Utah's five-star fan club of all things local.

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This episode was hosted by Chase Murdock and produced by Ryan Samanka. For more information or to browse our episode archive, visit theutahfoodie.com or follow us on FacebookInstagram, or Twitter. See you next week! 

#41: Manoli's – A New Restaurant Reinventing Greek Food, One Small Plate at a Time

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If you were to ask an out-of-state visitor what they know about Salt Lake City, they typically default to a few stock answers. Mormonism, Jello, and snow. What many are surprised to learn about is the large and vibrant Greek community that fills the area with art, culture, and delicious food. One such restaurant is Manoli's, a new Greek restaurant that is quickly changing the game for finer Greek cuisine.

You could almost say that Manoli Katsanevas was destined to be a restaurant owner. Growing up he washed and bussed tables at Crown Burgers, the restaurant his family owns and operates that is a staple in the Salt Lake City skyline. After attending culinary school and working at Cafe Niche and Fresco, the idea of creating something on his own began to tickle at Manoli's mind.

Along with his wife Katrina Cutrubus, Manoli started Manoli's Catering. Manoli and Katrina challenged themselves with diving into a variety of cuisines, whether it was casual tailgate food or high-end, plated meals. And while they constantly created and innovated, they stuck true to a few key principles. Fresh ingredients, simple techniques, with a focus on bringing flavor and freshness to the forefront.

These principles guided them, and eventually manifested into Manoli's, a Greek Small Plate Restaurant that opened in September of 2015. Going to their Greek roots, Manoli's offers a high-end Greek dining experience that truly highlights the unique Greek culture one finds in Salt Lake City. With an emphasis on community, sharing, freshness and simplicity, Manoli's brings a much needed Greek dining experience to the area.

Join us as we learn about the journey Manoli and Katrina have taken, and the inspiration and love that went into developing this new neighborhood staple.

For more information or to browse our episode archive, visit theutahfoodie.com or follow us on FacebookInstagram, or Twitter. See you next week!

 

#40: Naked Fish Japanese Bistro – The Flavor is in the Details

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When thinking about high-quality, fresh sushi, a restaurant in Utah doesn’t immediately jump to mind. But Johnny Kwon, one of the founders and the owner of Naked Fish Japanese Bistro, is working to dispel that assumption. High-quality, authentic sushi can be found in Salt Lake City, and it will change your expectations about what sushi, and Japanese cuisine, can be.

Before Naked Fish Japanese Bistro arrived on the Salt Lake City food scene in 2009, the Latitude Group owned and operated numerous restaurants throughout Salt Lake City, Park City, and the Wasatch front. Mikado, the first Japanese restaurant in the state, was under their umbrella. After a series of unfortunate legal issues, Mikado and the Latitude Group went under. What was left in the wake were some of the top chefs in the state, and a hole that needed to be filled.

Johnny Kwon and his business partners took on the challenge, and Naked Fish Japanese Bistro was born. Their goal and focus was to  put authentic Japanese cuisine and high-quality food as a priority in all of their decisions. With Akane Nakamura serving as Executive Chef and Sunny Tsogbadrakh as Executive Sushi Chef, Naked Fish places an emphasis on quality and attention to detail both in the front, and back, of the restaurant.

Join us as we learn about the detailed sourcing that goes into the food, beverages, and preparation of every item at Naked Fish, as well as the tips and tricks to eat sushi like a pro.

For more information or to browse our episode archive, visit theutahfoodie.com or follow us on Facebook,Instagram, or Twitter. See you next week!