More than three dozen new restaurants and bars joining the Utah dining scene

It’s been a few months since my last deep dive into what’s new around the Beehive. I won’t sugarcoat it, folks, a lot has happened, and this is a rather long list. The sort of thing you might want to pull out of your back pocket to filibuster your next HOA meeting. So let’s begin, pour your tipple of choice, and sit back…

Houston Hot Chicken

As ever, I’m starting out of alphabetical order, simply based on the fact I recently stopped by an HHC location and grabbed a bite to see what the menu looked like. Houston Hot Chicken then, is the Savory Fund (R&R, Mo Bettah’s, Via 313, etc) backed brand that notably replaced the Chicken Shack lineup in Utah – another SF endeavor at the time.

The latest location to join the Houston portfolio is a new Murray opening (6161 State St) which like the other stores in SLC, Riverton, Lehi, St George – offers fried chicken via a sliding scale of Scovilles. Options peak at the waiver-required, “Houston we have a problem” which clocks in at a pepper spray-esque two million Scovilles. My order pictured top was at the more circumspect ‘spicy’ which translates to a moderate 150K of the spicy units. I’m a confessed spice addict, so a mildly tingled brow was the only outcome. Real spice heads will want to look at the next tier up – 600K.

For those signing the aforementioned waiver and headed into the seven-figure territory, please accept my thoughts and prayers in advance.

Aker

In development for some time, I believe this new downtown concept opens this week. There’s not much out there on the exact offering yet, but it’s looking like a fairly swanky joint, and a 21+ only one at that; the business received its bar license back at the March DABS meeting.

Earlier in the year, the Downtown Alliance’s Joshua Jones wrote, “Digging in further we found they’ll specialize in Japanese cuisine, specifically robatayaki (think small, slow-grilled skewers over charcoal). An upscale atmosphere will transform into an ‘alluring contemporary lounge’”’ in the later evening. They seem to have the money to bring something special to market, so we’ll keep spying on the space!” Aside from that, I also stumbled across these renders of the interior from what looks like an architecture/design business involved in the project.

Arigato Sushi

Chef Juan Dalle is the name behind this new West Jordan (1769 W 7000 S) Japanese eatery. Accompanying a large selection of maki rolls are several dishes with international fusion – Japanese-inflected antojitos, and a lineup of bao to name two.

Ay Güey

Meanwhile across the valley in South Salt Lake, Ay Güey moves into the former home of East Coast Subs on State (3490 S). The menu is one of Mexican pizza (al pastor, birria, and mole are all options for your pie), tortas, birria and wings.

Beast From The East

A self-described “sandwichery”. As one want to invent words interfrastically myself, I’m very much on board with this. On the menu board, chicken parms sits alongside Philly cheesesteaks, cold cuts, and one more local appearance of the infamous Italian dip. The whole shebang is housed inside The Locker Room, the 21+ bar that replaced Fiddler’s Elbow; which in turn moved South into the old SL Pizza and Pasta after being purchased by new owners. I believe this might be an intermittent popup (though not entirely sure), follow their IG to be sure.

Bix

A second location of Lavanya Mahate’s cafe is now open in the Gateway (inside coworking space Kiln). You might recall the first location came to South Salt Lake in 2023 – I recapped the menu and concept of Bix in this story.

Chinese Bistro

Taking up the mantle of the former Good Burger in downtown SLC (133 W Regent Street) a new Chinese restaurant has opened. The noodle-driven menu features plenty of fiery Sichuan stuff, Chengdu beef jerky through chaoshou, zajiang noodles hot & sour noodles, and more.

Chunga’s

Herriman residents (13322 S Rosecrest Rd) now have their very own location of this popular Mexican restaurant. The restaurant is routinely offered up as one of the best in the valley, specifically for their al pastor. You can sample their signature pineapple-spiked pork through a variety of formats: tacos, sope, quesadillas, huarache, gorditas, burritos, and more.

Como En Casa

A panoply of South American flavor is now being served up at this Taylorsville eatery (5578 S Redwood Rd). Columbian, Peruvian, Ecuadorian, and Venuezlan cuisine are all represented on an extensive menu.

Contento Cafe

Both The Trib and Axios feature stories about this new South Sale Lake (2280 S W Temple St) Mexican restaurant. The restaurant’s menu is put together with a health-conscious and diet-inclusive approach. In practice that means grass-fed steak, organic and antibiotic-free chicken, wild-caught salmon, and a kitchen that’s gluten, and seed-oil-free.

Dave’s Hot Chicken

The rapidly revamping 2100 South in Sugar House has recently become home to an outpost of Dave’s. This (777 E 2100 S) now makes three Utah locations for the celebrity-backed brand; notable investors in the seven-year-old business include the likes of Samuel L. Jackson and Drake.

Drunken Kitchen

The commissary-based DK has now sprung up in perma-digs in South Salt Lake (2435 S State Street). Operating inside Square Kitchen Eatery alongside Shiba Boba, Comfort Bowl, and Argentina’s Best Empanadas, you can now enjoy Tim & Joe Rammell’s Taiwanese/Chinese creations as a dine-in experience at this location.

Encanto Restaurant

The Trib’s Kolbie Peterson penned this article which takes a look at the all-new Encanto, a sit-down Columbian eatery on the East Side (1500 S 1500 E). Dishes include the likes of patacones, empanada, arepa, and what’s that? Colombian blood sausage, AKA morcilla, I’m sold.

Enrico’s Deli & Pizzeria

You might have spied this one in Murray already (5430 S 900 E) sliding into the former Gandolfo’s location. The owners graciously dropped me some info on their menu and approach, so I’ll let them take the lead on this one:

“Our deli is New York style, and we decided to bring a unique experience to Utah. We went to New York three times, trained there in pizzerias and delis, formed great alliances with proven vendors, and currently, we are bringing a lot of the stuff that we use in our deli, such as pickles, bagels, mustard, pastrami, corned beef, roast beef, black and white cookies, cheesecake and….

Water! Yes, Water! After finishing our training there, we came to Utah, but the dough recipe didn’t work! It was either too hard or too soft. The majority of [NYC’s] water comes from the Catskill and Delaware watersheds, then is transferred to the Hillview Reservoir for chemical treatment and pH balance. That, with the yeast, makes the dough unique. Now we ship water from [NYC].

All our soups are made daily and the following items, meatballs, marinara, dressings, grilled Chicken, breaded chicken, cookies, Cannolis made by order, deli salads, and deserts in-house, all our ingredients are freshly prepared every day.

Heaya Ramen & Rice Bowl

One of the latest restaurants to try their hand in the ever-rotating cast at South Salt Lale’s Chinatown. Per their moniker, the restaurant’s menu puts out a concise offering of ramen, rice bowls, and also poke.

La Kantina Sports Bar & Grill

This downtown spot (180 W 400 S) looks to have taken over the reins of the location formerly home to Dubai / Ibiza. Overall details are scant so far, though a glance at their IG suggests a Mexican-menu-backed sports bar.

Lucky Thai

Herrimanites can now welcome a new Thai option in their town (5516 13400 S). The menu covers the expected Thai bases and does so at pocket-friendly pricing. Most entrees are modestly priced at $12.99.

Mamachari Kombucha

Now open in SLC (333 W Hope Avenue) a taproom for this kombucha-based business.

Millcrepes

Located just a few steps South of The Local Food Hall (330 E 400 S) this new crepery. Freshly made sweet and savory crepes are sold alongside fresh fruit tea, boba milk tea, and black sugar boba.

Mumbai House

KPCW was the first I saw to preview this interesting expansion. The famous name (one of Utah’s most long-lived and loved Indian restaurants) is now open on Park City’s main street. The restaurant can be found at the lower end of Park City’s historic center in the old Mustang location (890 S Main).

Neutral Ground Lounge

The latest home for this name is downtown Salt Lake City (122 W Pierpont Ave), a location that’s been home to a roster of names such as Avant Groove, Button Down, Inferno, and more that I’m certainly forgetting. The Cajun-led menu features items such as fried green tomatoes, hush puppies, fried catfish, and gumbo. Per prior iterations of the business, there’s also a focus on cocktails and live entertainment.

Ombu

One more spot for this growing name. South Jordan (11460 District Dr) is the latest to welcome the company, which recently debuted their hot pot concept in the city.

Paris Baguette

Su Kim is the local name behind Utah’s first installation of Paris Baguette. Kim, a graduate student from the University of Utah, swapped investment banking with Goldman Sachs to instead open the state’s first Paris Baguette in Midvale (950 E Fort Union).

The marketing team from PB tells me that Kim is a first-generation immigrant from South Korea and her time in the US has been spent entirely in Utah, a place she has come to refer to as her second home. After graduating from Utah and working in investment banking, she began to crave flavors from her childhood – namely Paris Baguette. With locations across South Korea, the stateside deployment of the brand now spans 100 locations. Expect more locations in the state to follow.

Pearl Milk Tea Club

A new tenant over at The Gateway, who write, “Established over 14 years ago, Pearl Milk Tea Club stands as a beloved local boba shop renowned for crafting authentic beverages using premium, real ingredients.”

Pita House & Grill

Signs recently went up along 33rd South for this restaurant off to the side of the Arbat (389 E 3300 S). A little Googling suggests this might be a makeover for Ali Baba, a similar-styled restaurant that operated formerly here. At any rate, the menu offers a familiar lineup of Middle Eastern dishes, including lesser-spotted items like Iraqi samoon flatbread. The best menu I could find was over on DoorDash.

Premiere Park City

Here’s the full presser on the opening of this new Park City (268 Main St) bar:

. . .

Utah’s swanky new underground cocktail lounge and venue Premiere opened officially today to the public. Nestled in the scenic heart of downtown Park City, the brand-new lounge provides an intimate yet spacious setting for a diverse array of events, in addition to a selection of handcrafted cocktails and delicious small plates-style cuisine. The name “Premiere” embraces the Sundance Film Festival and the many iconic films that have made their debut in the idyllic ski city. Premiere plans to be the destination for future film premieres, as well as host to music, entertainment, and other events.

“Premiere isn’t just a venue; it’s a testament to the vibrancy of Park City’s cultural scene, where every night promises a new adventure and every cocktail tells a story.” said Anthony Hebert, Premiere Manager

Premiere’s decor fits the unique charm of Park City’s lively and rustic character. The spacious 5,000-square-foot venue reflects a chic, high-end speakeasy reminiscent of the Gilded Age that still pays tribute to the iconic mountain setting nearby, complete with three giant disco balls to set the mood for dancing late into the night with cocktails in tow. The interiors feature beautiful rock walls from the original foundation of the building as the centerpiece of the venue. It also features reclaimed wood that covers most of the interior walls and entrances. A custom bar top with a bespoke railroad tie footrest is just one of Premiere’s elements that highlight the historic beauty of Park City.

For Premiere’s food menu, the team brought in Executive Chef Chicho Gonzalez, who specializes in bringing the essence of Latin America to guests’ plates by serving up unique, small, and shareable dishes crafted with passion and soul. Born and raised in Los Angeles, the influence of Mexican street food amalgamated with the Peruvian heritage from Chico’s mother’s side created the foundation of his Latin-flavored palate. After spending a decade working under some of the best chefs in Salt Lake City, Chef Chicho understood the gastronomy scene and created a unique style that pays homage to the local community and his Los Angeles Latin roots.

“At Premiere, we’re blending the bold flavors of Latin America with the spirit of Park City, crafting dishes that ignite the palate and spark conversation, ensuring every bite is an experience worth savoring.” said Chicho Gonzalez Executive Chef of Premiere

Highlights on the menu that reflect Premiere’s elevated nightlife vibe include items like Birria Sliders ($18) with smoked chili braised beef brisket, two 2-oz patties, and mint cabbage slaw, served with lemongrass consumé. Chef Chicho’s take on dips includes Hominy Hummus ($14) featuring white corn instead of chickpea, mixed with charred peppers and olive oil, served with toasted flatbread; or Premiere Guacamole ($14) with diced giardiniera, feta crumbles, and chili threads, served with banana chips and pita bread. The Spiced Beet Bruschetta combines sweet maple ricotta and savory spiced beets creating a flavorful pairing, topped with arugula and house balsamic – another stellar option to start the night at Premiere.

Mixologist extraordinaire Felipe Marin who hails from Jalisco, Mexico, brings a creative and energetic approach to Premiere’s cocktail menu, offering a collection of classic and contemporary libations in a sophisticated and stylish ambiance. Signature standouts include the Mandarin Dream Margarita ($17) with tequila blanco, mandarin orange, lime juice, and coconut cream; Blooming Mule ($16) with Empress Elderflower Rose gin, ginger beer, lime, and mint; an Espresso Martini Flight ($22) a trio of the trendy beverage: raspberry chocolate, salted car by I amel, and dark chocolate hazelnut, amongst other cocktails showcasing Marin’s creativity and expertise.

Situated in the bustling heart of Park City, Premiere stands as more than just a venue – it’s an immersive journey into a world of sophisticated flavors, captivating live music, and versatile event spaces, perfect for locals and tourists alike. Premiere is located at 268 Main Street, Park City, Utah, and will be open Wednesday through Sunday from 5pm until late. For more information follow Premiere on Instagram @premiereparkcity and at their website www.premiereparkcity.com.

Ramen Ichizu

Expect to hear a lot about this one, not least see it pop up on your social feeds over and over, all tangled noodles and oiled broth. It’s recently crept out of soft opening mode and might be home to some of the best ramen in the city. Chef and owner Mike Harrison runs the well-regarded Hana Ramen in Park City and is bringing the same laser-guided focus to this SLC opening (915 Washington St).

Harrison’s approach is one of strict authenticity, going as far as to make noodles in-house; here’s a podcast interview with the owner/chef going into details about his time training at Tokyo’s rajuku ramen school. Also, check out Pho King’s post on Instagram, who rates it as the best in the city. The man knows his ramen, just sayin’

Rusty Taco

The Herald-Examiner offers this story, on this new Pleasantville (380 W 2650 N) taco spot, one of two in Utah from the Dallas-borne brand.

Scovilles

Now open in Sugar House in an end cap unit (2121 S McClelland St) that once housed Feast Box and Habit Burger before that. The 21+ bar leads with a menu of wings supported by no less than 18 sauces and prepared in eleven different ways. The configurations multiply still with a variety of spice selections and final dressings.

Seven Brothers

Three new locations of this chain have now sprung to life across the valley. Here’s the full press release from the company on the openings:

. . .

Seven Brothers, the Hawaiian-born restaurant putting a family-oriented, quality-driven spin on the average burger joint, has announced plans to open more locations during Q2 and 3 of 2024. After the successful launch of their latest location in Pleasant Grove, the brand is eager to maintain its momentum and continue its growth trajectory.

The burger brand now boasts ten operational locations spread across three states: four in Hawaii, five in Utah, and its latest addition in Arizona. In the upcoming quarter, Seven Brothers anticipates the opening of four additional restaurants within Utah, potentially in locales such as St. George, Farmington, Uintah and Salt Lake City.
“Since opening a new location and signing a few deals, we’ve had a great start to 2024,’” said Shez Hannemann, Co-Owner of Seven Brothers. “It’s been an exciting journey to share the Hawaiian culture, love and spirit through Seven Brothers. We can’t wait to open even more locations and share the essence of our brand with the rest of the world.”

Seven Brothers is actively seeking entrepreneurs interested in expanding their presence across Arizona, Hawaii, Idaho, and Utah. These individuals should share a vision of enriching their local communities with a blend of warmth, relaxation, and a hint of beachside paradise. The brand has a culture and mission that facilitates a welcoming, easy-going vibe; it’s a unique, energetic and fun concept that immediately differentiates itself from other competing burger concepts. Seven Brothers offers a business model that is synonymous with the meaning of “family” and “Aloha.”

“Our brand employs 3 things: Christ centered, family focused, and passionate about making and serving food that will blow you away,” said Seth Hannemann, Co-Owner of Seven Brothers. “At Seven Brothers, we invite customers to experience a slice of paradise right in their own neighborhoods. Our flavorful creations and relaxed ambiance create an unforgettable dining experience similar to a beachside getaway.”

Smashburger by Dom

Popups, restaurants within restaurants, they’re growing at an increasing clip these days. And who could blame them? The ephemeral experiences offer would-be operators to trial concepts in the most cost-effective ways possible. Here’s one more to follow, a burger brand that recently flashed and flared into life at Roux.

Sukiya Sushi & Japanese Buffet

Midvalians (198 W 7200 S) can now stop by this all-you-can-eat offering. Prices run $26.99 for lunch and $39.99 for dinner – with child options seeing various discounts. On the cooler side of things, a huge maki menu is joined by nigiri and sashimi.

Sushi Bomb

A new sushi option in Draper (196 W 12300 S). Of note, the simpler maki rolls here run as modestly as five bucks – with even the more complex configurations struggling to break the nine-dollar mark. After the expansive roll call, the menu is completed with rice bowls and bento boxes.

Tang Huo Kung Fu Hot Pot

Located in Sandy Village in the spot previously occupied by House of Corn (816 E 9400 S) is one more hot pot stop for you. The owners tell me, “We are Utah’s first Mala Tang (spicy instant hot pot) restaurant. Our offered ingredients are similar to traditional hot pot including beef and lamb, seafood, tofu, noodles, and veggies but instead of cooking tableside, we cook for the customer to order. We offer a selection of broth or mix sauce flavors and can accommodate the full range from non-spicy to extra spicy.”

Tuk Tuk’s

A second location for one of the best and brightest Thai names in town. Draper is the lucky burb (541 E 12300 S) to receive this one.

Yummy’s Korean BBQ

Now open in Provo (200 W Center St), a location of this Korean fast casual.

Coming soon

Chopfuku

The Taylorsville Japanese restaurant is currently running an IG ad teasing a West Jordan expansion. That said the ad doesn’t mention when or where. More info to follow as I learn it.

Chubby’s

The brand will be headed to St George next according to this article.

Clean Eatz

Coming to Utah, this health-focused new franchise. Here’s the full press release from the company on their Utah outing:

. . .

Clean Eatz, America’s leading health food restaurant and online meal plan franchise, has officially announced the winners of their Fork-A-Franchise Giveaway. The giveaway allowed for winners Amanda Hatfield and Suraj Manikundalam of Salt Lake City, Utah, to join the franchise as café owners without incurring the traditional franchise costs.

The Clean Eatz team launched their Fork-A-Franchise Giveaway in August of last year to award a deserving individual with a Clean Eatz franchise location. They embarked upon a nationwide search for an entrepreneur whose drive, commitment to community, and personal values mirrored those of the franchise.

Amanda has spent the last decade working in finance for technology companies. With such a busy lifestyle, she and her fiancée found it difficult, like millions of Americans, to come home and cook for themselves, which began impacting their personal health goals. She will be opening the first Clean Eatz café for the State of Utah in Salt Lake City this fall, and has expressed an intent bring 2 additional café locations to the market over the next 5 years.

“I’m really excited to be expanding Clean Eatz to Utah.” Amanda said. “Utah residents are very active and health conscious, so I believe this will be a perfect fit.”

Clean Eatz recently surpassed 100 cafés nationwide, continuously fighting to make health food more affordable and accessible to communities and consumers across the country. In large part, the Fork-A-Franchise Giveaway was in recognition of the achievements the brand has made towards that end, and the franchise partners that have helped them get there.

“We are thrilled to be working with Amanda and Suraj to bring Clean Eatz to Utah,” said Clean Eatz Co-founder Evonne Varady. “It was important to find the right franchise partners who hold the same values and match the brand’s culture and commitments, and we couldn’t have found more deserving people of this once-in-a-lifetime opportunity.”

To learn more about Clean Eatz and its franchise opportunities, please visit https://cleaneatz.com/franchise.

Dunkin’

The Trib recently ran this story about the return of Dunkin’ to Utah – which you might recall retreated from our shores back in 2020. The story details the opening of one location in West Jordan (1410 W 9000 S) right next to the new H-Mart.

El Barril

In recent weeks, signs went up at the old Tanabata Japanese Restaurant (633 E 3300 S) in South Salt Lake. The newly lofted banner seems to suggest that Sandy’s long-lived El Barril will be making the move North to the location.

Fat Burger

Another chain headed to Utah is this big West Coast name. Here’s a piece by QSR Mag with the details, which also includes the arrival of Round Table Pizza Co as well.

Hearth And Hill / Hill’s Kitchen

Headed down the hill, this duo of Park City names. You might recall H&H was the first from the Leave Room For Dessert Eateries group. They went on to open the luxurious Urban Hill, as well as Hill’s Kitchen, the grab-and-go spot attached to the Park City Hearth And Hill.

The group had long planned to take the Summit County concepts to SLC. Planning permits show work underway for both names at 2188 S Highland – part of the Sugar Alley development (just over the road from Whole Foods).

Kiitos Brewing

Signs went up at a location in SLC (1533 S 1100 E) for a new outpost of this popular brewer. The Trib’s Kolbie Peterson has more details in this story.

La Madeleine

Also coming to the state, this big name. Here’s a presser I received from the company who are actively seeking franchise candidates in Utah:

. . .

French-founded and French-owned la Madeleine is expanding franchise opportunities throughout the U.S. as the brand carries on the tradition of serving approachable, French-cuisine fast casual dining across North America. 

“We are excited to introduce our high-quality and unique French fare into new cities across the country by extending our franchise opportunities,” said la Madeleine Chief Operating Officer Christine Johnson. “For over 40 years, la Madeleine has been a beloved franchise concept. We eagerly look forward to welcoming new partners who will open cafes and introduce new guests to cherished brand classics like Croque Monsieur, Quiche Florentine and, of course, our famous Tomato Basil Soup.”

To join the growing concept, potential franchise candidates must have $500,000 to $1.5 million in liquid assets, depending on the market selected, to develop and fulfill the following characteristics: 

• Passion for la Madeleine menu items and French cuisine 
• Desire to open and operate cafes 
• Multi-unit restaurant industry experience  
• Real estate knowledge within your market  
• Solid culture fit with a strong focus on guest relations and operations 

“Expanding into these states allows la Madeleine to ignite a new passion in entrepreneurs seeking growth opportunities with a progressive and relevant brand,” said la Madeleine Senior Director of Franchise Development Mark Ramage. “As we continue to modernize our franchise concept for the next generation and new guests to come, our goal is to attract multi-unit franchisees with restaurant experience who will embrace our culture and strive to deliver an exceptional dining experience.”

La Madeleine offers a range of prototypes to accommodate different trade areas. Options include Traditional, Petite, Self-Contained Kiosk or Inline formats that provide flexible opportunities, including designs ideal for nontraditional venues. Each Traditional cafe is around 3,500 to 4,500 square feet and employs 25-30 part-time and full-time employees. Additionally, smaller build-outs with half the size and staffing requirements are available, based on the selected real estate area. Each la Madeleine franchisee will receive full-on support from the headquarters team for real estate, construction, marketing, operations, purchasing and technology.  

The French cafe was founded in Dallas in 1983 and has since grown to over 90 locations across the United States and internationally, each with its own unique charm. Each cafe serves approachable French cuisine made with simple, fresh ingredients and time-honored recipes. 

To learn more about franchising with la Madeleine, go to www.lamadeleine.com/franchise.

Parea

I recently spoke to Manoli Katsanevas who told me that this new concept is coming along at great pace. Indeed, the chef/owner of nearby Manoli’s, reckons September will be the launch date. The website is now live and goes into a little more detail about what to expect from the market/cafe grab and go. Here’s the blurb:

. . .

Paréa in Greek culture is a group of friends who regularly gather to share their life experiences, philosophies, values, and ideas. Having paréa is nourishing, allowing you to connect with others, support each other, and simply enjoy the beauty of being together. Life can sometimes feel quick moving, and gathering with your paréa can offer the opportunity to prioritize leisure and anchor into wellbeing.

At Paréa, we invite you into a cozy casual environment serving as a place to sit-down and have a gyro and a frappé, grab food for family gatherings and dinner parties, or for meal prep to make your week easier. Everything is sourced to consider quality, while prioritizing a focus on products obtained locally, responsibly and sustainably. Grab & Go, Take & Bake, and Ready To Eat items are available to create more time for your “paréa”.

Shades Brewing

Another one from the Trib’s Kolbie Peterson who details the current state of play with Shades’ move to the Ballpark neighborhood of SLC (1388 S 300 W). Fall is the latest estimate for the opening of the new location, set to replace the breweries existing South Salt Lake home (154 W Utopia Ave).

Spitz

Park City is the next lucky town to receive an installation of this one. Town Lift have this story on the L.A. origins of the company and the successful expansion within Utah.

Sugar House Station

In case you missed it, here’s all the info on Scott Evan’s latest venture. The new food hall will be a first for Utah, not only offering a mix of food vendors but also a variety of bars. All housed under one roof, patrons will be free to sample and sip as they choose.

Permit watch

Schwoo… big list huh, still with me? Let’s finish out with some small bites, and quick hits from the local planning permit listings.

All Chay 2 – It’s unclear if this is a genuine second location, updates to the original, or a move. At any rate, this permit places this one at 1271 W 500 N.

Bow Tie Creamery – new location headed to 770 E E 9000 S.

Galeano’s Ristarte Italiano – coming to the base of the US Bank building downtown (170 S Main). From the name alone I expect this will be an outing from long-time Utah restaurateur, Allan Galeano; the name behind Park City’s El Chubasco and 15th and 15th’s Buena Vida. Bonus points, there are also signs up nearby for Mi Buena Vida Express (also see here).

Metro Mex – coming to 2106 W North Temple, though it might be a commercial facility looking at this one.

Milk Bock: Santo, Co-Op market, Mozz Pizza – lots of names coming to this development.

Pho 2K and again– still on track by the looks of things, a new pho restaurant at 1616 S 1100 E.

Skillets – headed to 282 E 900 S.

Slice House – I’ll go out on a limb and say this one sounds like a new pizza parlor for 1330 S Foothill Dr.

Sunroom Coffee Shop – java looking likely at 470 W 200 N.

Tandoori Taqueria – an additional location for this name, coming to 156 E 900 S.

Unnamed Chinese restaurant – one for the quickly changing Sugar House at 777 E 2100 S.

Phew. That was some list. Thank you for attending my Ted Talk.

Previously mentioned with no further update

We’ve previously written about the following restaurants in posts tracking new restaurants around Utah. We’ve heard no further news on these at this time – but that’s not to say they didn’t open! If you know of any business opening that eluded our gaze, please do get in touch.

• Big Dipper – last mentioned March 2024
• Blue Boba And Tea Shop – last mentioned January 2024
• Burger Stop – last mentioned November 2023
• Burly Burger – last mentioned August 2023
• Crepe’s & Coffee’s – last mentioned March 2024
• Crust Club – last mentioned March 2024
• Cosmica – last mentioned January 2024
• Cramer House – last mentioned July 2023
• Dangerous Pretzel – last mentioned January 2024
• Early Owl – last mentioned March 2024
• Flower Child – last mentioned November 2023
• Handosake – last mentioned January 2024
• Handosaki Sushi Bar – last mentioned March 2024
• Kuchu Shabu – last mentioned January 2024
• Lolo Hawaiian – last mentioned March 2024
• Melancholy Wine And Cocktail Lounge – last mentioned January 2024
• Teriyaki Madness – last mentioned August 2023
• The Other Side Donuts – last mentioned July 2023
• Pepper Lunch – last mentioned January 2024
• Repeal – last mentioned July 2023
• Settler’s Lounge – last mentioned March 2024
• Shades Brewing – last mentioned July 2023
• Sunday School – last mentioned January 2024
• Sugar Spot Boba – last mentioned March 2024
• Taboo Pizza – last mentioned March 2024
• Thieves Guild Cidery – last mentioned July 2023
• Vicious Biscuit – last mentioned March 2024
• Victors Restaurant – last mentioned July 2023
• Wayback Burgers – last mentioned January 2024
• Yampa Sandwich Kitchen – last mentioned September 2023

Opening a new restaurant in Utah? Be sure to read our restaurant resource section which includes info on everything from marketing to POS systems.

Other useful links

• Free newsletter – signup and receive our weekly newsletter for free
• Food talk group – chew the fat with other like-minded Utah foodies over on Facebook.
• Best of SLC 2024 – what you can’t miss in the Beehive right now.

Stuart Melling

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.