In something of an effort to ignore my own personal resolutions I instead decided to tackle a far more important goal – a website overhaul. The new site you see before your mesmerized eyeballs is leaner, faster, stronger, tastier and downright kind to strangers and animals (well, unless you’re a pork belly).
The new design is built on clever technical stuff like HTML5 and responsive design principles. So whether you’re drooling over GSLC on your computer, phone or tablet, the experience should be a more readable, more drool worthy website. No, we don’t cover the cost of repairing drooled electronics.
Some of you might remember our older forum that died gasping under the weight of evil spam – well fear not – we cracked that problem. The new foodie forum offers a place for like minded SLC foodies to gather and talk about pork bellies. O.k. anything really, but probably pork bellies.
As we enter our seventh (eep) year writing about food and beverage in SLC, I’d like to doff my cap to every reader, writer, chef, restaurant, pr person, wine pusher – everyone – who has helped our site grow over the years. Here’s to seven more years, cheers 🙂
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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