Featured post: Quirky food items and some great pictures combine, giving this months featured post to Ryan Kendrick’s enjoyable review of Magna’s Kiwi Bakery.
Ok, so maybe all the brit food stuffs like cornish pasties and fish and chips (not to mention Ryan has written for Gastronomic Salt Lake City very recently) makes me biased towards his review, but hey, a great review is still a great review!
Legends Pub and Grill (My Salt Lake)
Buster Burger (The Chin Wag)
Taj India (In Utah)
Pampas Bakery (The Foodworks)
The Copper Onion (A Hamburger Today)
Greek Souvlaki (In Utah)
El Chanate (City Weekly)
Adobos Caribbean Grill (My Salt Lake)
The Metropolitan (City Weekly)
Frida Bistro (Nosh Maven)
Red Maple (In Utah)
It’s Tofu (In Utah)
Rice (Deseret Morning News)
Aristo’s Greek Restaurant (SLC Examiner)
The Beehive Tea Room (In Utah)
The Copper Onion (Nosh Maven)
Pipa: Asian tapas + sake bar (SLC Examiner)
Grand America Garden Cafe (City Weekly)
Tacos Hidalgo (In Utah)
Zucca Trattoria (Tribune)
Blue Lemon (Deseret Morning News)
Lone Star Taqueria (In Utah)
Nigh Time Donuts (The Chin Wag)
Fleming’s Prime Steakhouse & Wine Bar (Tribune)
Sapa Sushi Bar & Asian Grill (In Utah)
Shahrazad Market and Restaurant (The Foodworks)
Layla (SLC Examiner)
Soup Kitchen (In Utah)
Ruth’s Chris (Tribune)
Sea Salt (SLC Examiner)
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC. I’m a multiple-award winning journalist and have written in myopic detail about the Salt Lake City dining scene for the better part of seventeen years.
I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV. Pause those credits, yep, that’s me! I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.
Want to know more? This is why I am the way I am.
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