Despite my constant claims that I’ll post these roundups more frequently, life has a terrible habit of laughing at even the simplest resolutions. You win life. So, here we are, one more sprawling recap of all the new restaurants, bars, bakeries, coffee shops, and more – all hitting the streets of Utah over the past three months. As ever, it’s an expansive bunch – a fabulous mix of global flavor, price points, and dining styles. Bon appétit.
Star Of India
Per my inimitable style, I’m beginning out of alphabetical order, to call out a very special name… The ‘Star was the first restaurant I dined at in America. Well, if you don’t count the McDonald’s at Hartfield Jackson Terminal 5, that is. The restaurant would be where my then-fiancé would corral me, a familiar lineup of flavors from home.
The restaurant has moved several times over the year, succumbing to the work of thieves last Fall, forcing the restaurant to close. The business has now reopened in SLC (1000 S Main St.), and it’s as fantastic as ever; I’d happily rate the cooking here as top three in the state when it comes to South Asian cuisine. Pictured top is the chicken chili tikka masala, a curry with layer upon layer of nuanced flavor. I’m also partial to their keema matar too.
Bonchon Korean Fried Chicken
The first Utah location of this Korean chain is now open in Orem (541 E University Pkwy). Hand-battered, double-fried chicken is the central pillar of the menu, which includes wings, drums, and strips. Other familiar Korean staples like Japchae and Bulgogi are joined by a smattering of Japanese options like Udon and Katsu. The Salt Lake Tribune reported that additional locations are expected for West Valley City and Lehi.
Big Dipper
Trip over an uneven sidewalk these days, and the chances are you’ll land face-first in an excellent sandwich. Such is the proliferation of quality options in town. Big Dipper is one more name to add to the list. They make their way down Parley’s Canyon, opening up their second location in the former Taco Taco (208 E 500 S) spot in downtown SLC.
The Big Dipper menu riffs on the playful idea of “what if all sandwiches were like the French dip, but like, different man?” The result is creations like the Saigon In Sixty Seconds – a sort of banh mi with pho dipper. Cuban sandwiches are dunked in black bean soup, turkey grilled cheeses are launched into tomato soup.
Coco Bubble Tea
A second location for this boba shop (with a first unit in Provo) is now open in South Jordan (11428 S Pkwy Plaza Dr).
The Continental
The latest effort from chef and owner Bleu Adams is now open in Provo (63 E Center St). Adams, the operator behind the previously acclaimed Black Sheep Cafe. The Continental promises the “Reimagining American Cuisine Through an Indigenous Lens”. With that in mind the menu items include such as Anasazi Bean Hummus, Cauliflower Pibil, Duck Confit with Mole Negro.
Since their opening, the restaurant has also been offering a series of guest chef events, to date starring the likes of Top Chef competitor Paula Endara, and the James Beard-nominated Michael Diaz de Leon.
Cosmica
Hotly anticipated for over a year, Cosmica has now landed in the larger Central 9th area (945 S 300 W). Chef and owner Zach Wade’s menu offers unapologetically simple, Italian classics presented without re-invention. For those jaded with giddy globe-trotting chefs (we get it chef, you just discovered Berbere), the approach is alluring. There are no smoked cocktails lurking in wooden chests to hide behind. The menu lives and dies on quality ingredients – most dishes feature no more than three or four core elements, executed deftly.
If you missed it the first time around, I recently wrote this full deep dive on Cosmica, including a detailed look at the eye-popping interior design.
Creole & Sliders Cafe
Moving into the South Salt Lake spot (2285 S Main St) vacated by Old Cuss Coffee, this taste of New Orleans. There’s not too much info out there on the new business right now, but online reviews point immediately to their corn bread and shrimp po’ boys, as must seek out dishes.
Dos Hermanos
Making the leap from food truck beginnings, this Paraguayan street food concept has now opened perma-digs in Park City (6699 N. Landmark Drive). The Park Record offers this primer on the business and what to expect. The menu includes dishes such as Empanadas, Lomitos (Paraguayan-style sandwiches), and Shawarma.
El Barril
Now open in South Salt Lake (633 E 3300 S), replacing the short-lived Tanabata and Ejo Korean BBQ before that. A glance at the restaurant’s IG suggests the interior has seen some significant revamp since the former Japanese spot.
Goat Head
Opening in the spot formerly home to Koko Kitchen (702 S 300 E), Goat Head is the work of Sarah and Michael Boone-Witham, who craft a breakfast and lunch menu that reflects their Texan and Utahn roots.
Guroott
Tucked away in a grocery store in Orem (266 N State St), this new Korean restaurant. Dishes include Tteokbokki, Japchae, Kimchi Jijigae – reviews are universally in praise of the authentic home-cooked food.
Hash Kitchen
Following on from their debut in Draper, a little over a year ago, the Savorfy Fund-backed brunch spot is now open in SLC (1313 Foothill Dr). The brand is the work of chef Joey Maggiore and features a menu known for a selection of Hashes, Frittatas, Scramblers, Pancakes, and morning cocktails. A DIY Bloody Mary bar is also a large draw, with an extensive topping selection with in-house infused vodkas to choose from. Guests can also dance with a DJ playing music on the weekends.
Hispaniola Bistro
Chef and owner Ynoelia Fabian’s menu delivers a taste of the Dominican Republic – a melting pot of African, Spanish, and Taino culinary traditions. That means dishes such as Sancocho, La Bandera, and Quipe – a dish that intriguingly caught my eye on associated social media posts; a Dominican variation of one of my favorite dishes, Lebanese Kibbeh. You can keep your donuts – I’ll take a dozen of these fried treats, please. Here’s the full story on their opening a few weeks back.
Holy Taco
This Pleasant Grove (312 E State Rd) newcomer promises, “Real Mexican Al Pastor Tacos. No Kidding.” Said pork is available in a variety of ways: tacos, costra, torta, nachos, and alambre. A quartet of vegetarian options is also available for those so inclined.
Junah
The latest outing from the Koyote team, who recently scooped up a best new restaurant award at the Salt Lake Magazine dining awards event. Joining the embarrassingly rich lineup in the Central 9th (916 Jefferson Street), Junah focuses on the fusion of Italian and Japanese flavors, in the space formerly home to Seasons. Examples of this culinary blend include the likes of the Buffalo Burrata Arancini, which adds ponzu, ikura, and nori cream to the classic Italian dish.
Kenny J’s BBQ
Those in search of legit-BBQ in Utah (I’m one) will want to add this name to their agenda. Opening recently, this new BBQ spot in South Jordan (11610 District Dr) produces a Texan-informed menu; the smoked stuff (brisket, turkey, ribs, sausage, pork, chicken) is delivered via 1/2 pound portions and ala carte sides, or more comprised plates such as loaded potatoes, sandwiches, and nachos. Reviews for the business so far are promising.
Matilda
From the same team behind Five5eeds and Tilly’s, this new opening in Park City (1600 Snow Creek Dr S).
McAlister’s Deli
Another big national name hits Utah, and again, judging by the photos I saw online, all the crowds. Sandy (7810 S 1300) is the brand’s entry point into Utah, I’d expect more to follow.
Mooyah Burgers, Fries & Shakes
Likewise, South Jordan (11428 South Parkway Plaza Drive) is the latest expansion point for this burger chain. A press release from the brand covers the history of the two franchisees behind the opening.
. . .
MOOYAH Burgers, Fries & Shakes (MOOYAH), the award-winning fast-casual brand known for serving America’s best tasting burger, is bringing its signature made-to-order burgers, hand-cut fries, and handspun shakes to South Jordan in late March. The new restaurant located at 11428 South Parkway Plaza Drive will be operated by twin brothers and experienced restauranteurs Art and Nick Depole, who are committed to delivering high-quality food and exceptional guest experiences to the local community.
“We’ve had an incredible experience working with the MOOYAH team—the support, guidance, and enthusiasm they provide are second to none,” said Art. “Expanding into South Jordan felt like the natural next step for us. It’s the perfect location between our existing Provo and Sandy restaurants, and we’re thrilled for South Jordan residents to see why MOOYAH is the best tasting burger in town.”
Art and Nick have strong business backgrounds and a shared dedication to quality that aligns perfectly with MOOYAH’s mission. After successfully building and selling a multi-million-dollar business they started in college, the brothers set their sights on conquering the restaurant industry. They opened their first MOOYAH location near New York City’s Times Square but faced unforeseen challenges when the COVID-19 pandemic struck. Although they had to close the Times Square location, the duo’s unwavering passion for MOOYAH and its mission drove them to Utah. In 2022, they took over operations of an underperforming location in Provo and quickly turned it around, earning recognition for achieving the largest year-over-year sales increase. After opening a drive-thru location in Sandy in late 2024, Art and Nick are now preparing to open their third MOOYAH restaurant in South Jordan, with plans for a fourth—and possibly more—in the coming years.
“Art and Nick’s passion for great food and their commitment to the communities they serve make them exceptional franchise partners,” said Beth Stockmoe, Vice President of Operations for MOOYAH. “They’ve already made a tremendous impact in Provo and Sandy, and we’re excited to continue supporting them as they develop this next location in South Jordan.”
In addition to its fresh menu items made using high-quality ingredients, MOOYAH has mastered the art of burger customization. The brand’s high-quality ingredients, which include Certified Angus Beef® that is smashed, seared and seasoned to perfection, fresh-cut daily veggies, baked-in-house signature buns, hand-cut fries and real ice cream, serve as key differentiators that keep the burger brand’s guests coming back for more.
Morty’s Cafe
The HJ News has the details on the arrival of this local group in the Logan area (111 E 1600 N).
Motel West
A modest menu of tacos and burritos now available in Orem (1128 S State St).
Mint Sushi
This Draper (519 E 12300 S) opening makes it six now for the popular Japanese restaurant in the valley.
Mr. Feng’s Chinese Food & Pho
A new Chinese restaurant for the Midvale (7640 State St) area, and one that mixes Hunan and Sichuan cooking with a few dollops of Japanese and Vietnamese, too. The menu (check their DoorDash listing for a more complete online lineup) is an expansive collection, featuring a variety of unique dishes not seen commonly in the valley.
North Italia
Here’s the full presser from the marketing team behind this recent Italian opening in Riverton (13303 South Teal Ridge Way).
. . .
North Italia, the modern Italian concept beloved for its scratch-made cuisine, hand-tossed pizzas, and stunning craft cocktails, will open its newest location in Riverton, Utah, on Wednesday, March 26. Marking the Arizona-born restaurant group’s 45th location in the U.S. and its first outpost in the Beehive State, North Italia looks forward to introducing its chef-driven Italian favorites with local flare to Utah’s prospering culinary scene.
Located at 13303 South Teal Ridge Way, North Italia Riverton is situated just outside of Salt Lake City in Riverton’s highly desirable mixed-use destination, Mountain View Village. Walking distance to premier shopping with some of the most sought-after retail brands and community happenings, as well as family-friendly entertainment and outdoor spaces that draw vibrant energy to the area, North Italia will quickly enhance the property’s work, dine, stay, and play lifestyle concept.
Occupying 8,416 sq. ft. on the ground floor of a four-story commercial building near the Cinemark movie theatre and Nike retailer, North Italia Riverton provides a prime gathering space for weekend brunches, everyday lunches, after work happy hours, and dinner with friends and family. The dining space comfortably seats 138 guests inside with a 28-person bar top and an additional 76 guests outside on its fully covered patio. Interior and exterior walls are donned with locally commissioned artwork that embraces the outdoors and the beloved landscapes that surround the community while also celebrating North Italia’s Italian heritage. There are also playful nods to Salt Lake City being a future host of the Olympic Games featured in some pieces, including a dining room mural that showcases four women who are part of an Italian bobsleigh team.
At the helm of North Italia Riverton’s culinary and operations teams are Regional Manager Meg Holden, Regional Chef Chris Barch, Executive Chef Joe Genovese, and General Manager Colin Corbello, who are excited to serve Utahans for the very first time. Guests can soon enjoy the signature dishes and seasonal standouts that quickly cemented North Italia as a go-to for modern Italian dining across the country, including:
- Chef’s Board featuring prosciutto di parma, speck, whipped ricotta & eggplant caponata, pecorino stagionato, house giardiniera, castelvetrano olive, marcona almond, orange fennel mostarda, and hearth bread
- White Truffle Garlic Bread with house made ricotta, mozzarella, grana padano, and herbs
- Wild Shrimp Scampi with blistered tomato, grana padano, garlic confit, herb butter, charred lemon, and grilled bread
- Hot Honey & Smoked Prosciutto Pizza with scamorza, speck, calabrian honey, arugula, and pecorino toscano
- Hot Italian Stromboli (Seasonal + Lunch Exclusive)with calabrese salami, Italian sausage, grilled piquillo pepper, red onion, ricotta, provolone, smoked mozzarella, basil and pesto
- Trottole Chicken Pesto with sweet basil, shaved garlic, toasted pine nut, and crispy capers
- Lasagna Bianca al Forno (Seasonal) with braised short rib, grana padano, provolone, mozzarella, and herb breadcrumbs.
- Pork Milanes with smoked prosciutto, pepperoncini, red onion, bagna cauda aioli, arugula, and fresh lemon
- Cannoli French Toast (Brunch) with ricotta, mascarpone, chocolate pearls, crushed pistachio, and maple syrup
- Farmers Market Scramble (Brunch) with brussels sprout, grilled asparagus, spinach, piquillo pepper, and cipollini
Those who leave room for dessert can indulge in North Italia’s latest Seasonal Butter Cake, Dark Chocolate Budino, Tiramisu and more. Not to be missed are North Italia’s zero-proof beverage selection and craft cocktails options, with inventive offerings like the Limonata Rossa, a zero-proof drink made
Pepper Lunch
One more to make the same area home, this international brand. With more than 530 locations in 17 countries, Riverton (13299 S. Teal Ridge Way) is the landing pad for their first Utah location. Pepper Lunch first flickered to life in Tokyo back in 1994, originally launching as a DIY teppanyaki spot. Four years later, in the company’s own words, “we introduced the world to a delightful promise – ‘Sizzle It Your Way.’ Our patented high-energy on-demand induction cookers along with our tailor-made iron plates brought the allure of cooking directly to the table, transforming mundane meals into unforgettable feasts, a concept that resonated with food lovers globally.”
With DIY cooking (I’m looking at you, never-ending hot pot spots) continuing to be a popular dining format, I imagine this one will be well received.
Ramblin Roads
Two new openings make it seven for this local chain of American restaurants. The duo of recent openings sees the brand focus on downtown SLC with openings in the former Lamb’s Grill (169 S. Main St.) and Fat Jack’s (206 South West Temple) spaces.
Repeal
In the works since the Summer of 2023, this downtown bar (19 E 200 S) is now open for business; that’s when co-owner Kelly Howard took over the reins of the defunct Bourbon House located in the Walker Centre. The re-imagination saw extensive work – tearing everything down to the bare concrete and rebuilding a whole new bar from scratch. The kitchen size effectively doubles over their predecessor. Here’s a press release from the bar on their opening:
. . .
This upcoming spring season, Prohibition is excited to announce their next dining and craft cocktail experience, Repeal – a home for live jazz and cocktail bar off of downtown Main Street. Previously Bourbon House, the Prohibition & Repeal team redesigned and transformed the space into downtown’s next favorite new spot.
The new bar with a distinctive dining experience will feature curated craft cocktails, a chef’s table for special dining events, and nightly entertainment from local jazz artists. Father-and-daughter duo Kelly and Camille, plus their newly announced Chef, Joey Ferran, from Cucina Wine Bar in Salt Lake City, are excited to share a collaborative passion that is Repeal.
Repeal will hold its Grand Opening in Salt Lake City on Monday, April 29th – reservations can be made starting Sunday, April 21st via RepealUtah.com , and walk-ins are welcome beginning opening day.
“We can’t wait for the foodies of SLC to experience what we have to offer!” says Kelly Howard, Owner of Prohibition and Co-Owner of Repeal. “Our dream is to bring a distinctive flavor and a dining experience like no other to Salt Lake City. We’ve been perfecting our menu to add flavors we know our guests will brag about to their friends and family! After touring restaurants and bars in multiple cities worldwide, we felt inspired to bring strong elements together, but keep it at its core an extension of Prohibition!”
Prohibition General Manager & Repeals’ other Co-Owner, Camille Howard adds: “We feel guests will walk into our restaurant and feel transported into a fantasy – we’ve designed this bar to feel captivating, mysterious, and more!” Camille will also be bringing her award-winning bar program at Prohibition to the new bar, Repeal.
Salt City Che
This one has quite a few folks hot under the collar – a Vietnamese che shop in West Valley City (3585 S Redwood Rd). Operated by the same folks as the adjoining Pho 777 expect Vietnamese sweet beverages, desserts, puddings, and more.
Sal Y Limon Modern Taqueria
Over in Midvale (1076 East Fort Union Blvd), a new opening from the team behind Sol Agave and Blind Rabbit, this modern-leaning taco spot. The restaurant promises, “authentic Mexican flavors with contemporary flair, featuring vibrant sides and refreshing salsas that perfectly complement our signature tacos.”
See’s Candies
Ogden recently received a new location of this popular brand – opening at the Crosspointe Shoppes (4013 Riverdale Rd) earlier this month.
Senor Pollo
I believe this new Midvale (7563 S Main St) location makes it six for the brand, which focuses on Mexican-style chicken. Pictured above, their signature Sinaloan-style pollo asado. A whole grilled chicken (about eight pieces when broken down) comes with a variety of sides and runs $25.99.
Smothered Burrito
A recent Jordan landing opening (7211 Plaza Center Dr) makes it two for this restaurant, who also operate a downtown SLC spot (250 W 500 S). A huge menu covers a lot of ground, with a combo menu providing plenty of utility for those of an indecisive nature. Of note, lunch specials are priced very keenly, running $6.50 – $9.50.
The Station Bar
A new Herriman bar (12283 Herriman Main St) recently celebrated its grand opening. Joining their beverage list, a kitchen menu that hits all the bar classics: burgers, wings, tacos, sandwiches, salads, and more.
Sugar House Station
If you missed this story, now’s your chance to go read up and head down to this new food and bar hall in the heart of Sugar House (2155 S Highland Dr,). All food and drink vendors are now in full swing, though do check the business hours, as the business is slowly tweaking those. Businesses open inside SHS now include:
- Cannella’s
- Proper Burger
- Birdhouse Chicken
- Pizza Bar
- Greek Tyrant by Aristo’s
- Santo Tacos
- Casot
- Waterpocket Distillery
- Sugar House Distillery
Sweet Honey Desert
Promising “Authentic Hong Kong Desserts” is this new Chinatown spot (3390 S State St).
Tacos 1905
South Jordanites, you have a new taco option in your midst (10709 S Redwood Rd,). Meats include carne asada, pollo asado, adobada, pescado, tripa, and lengua. Beyond the tacos (priced from $3.25) you can configure those options onto mulitas, vampires, quesadillas, and papa loka too.
Takumi Sushi & Buffet
Located near the new Trader Joe’s in Sugar House (618 E 400 S), this new all-you-can-eat affair. The business touts, “over 50 sushi rolls and 20 buffet items (including seafood, Dessert, Fresh fruits, Ramen, and Asian cuisines). Prices for adults are $17.99 for lunch and $26.99 for dinner.
Tandoori Taqueria
The owners of this business recently contacted me to let our readers know they’re back in action. The email reads:
. . .
After a full year in taco exile, Tandoori Taqueria is back, baby—and we’ve landed right in the heart of the MAVEN District! We originally opened in Southern Utah back in 2015, moved to South Salt Lake in 2021, and had to close our doors at the end of 2023. After a year-long gap and a lot of behind-the-scenes rebuilding, we reopened January 1st in a new space with a refreshed vibe—but the same unapologetically bold fusion of Indo-Mexi flavors in taco form.
Our menu is full of fun cross-cultural bites (yes, even masala-spiced popcorn made it on the table) that make taste buds do the bhangra and the salsa at the same time.
Thai Taylorsville
As per the name, Taylorsville (4121 Carriage Square) recently welcomed this new Thai name.
Tuk Tuk’s
This location (535 N 300 W) in SLC’s Marmalade neighborhood makes it three for the Tuk Tuk group – one of the better Thai names in town.
Coming soon
Downtown Daybreak
This IG post details the upcoming arrival of three new names for the area, specifically: Moena Cafe, Hires Big H and Nomad Eatery.
Hruska’s Kolaches
The spot formerly home to Brownies! Brownies! Brownies! (1751 S 1100 E) is slated to become the new location for this decade-plus bakery that specializes in the Eastern European kolache.
Kiitos Brewing
A second location for this popular Utah brewer is now underway. Located in the greater Sugar Hood (1533 South 1100 E). A February social media post is the last reference to the build-out that I can see, back then, projecting a May opening for the location.
Konala
The following is the full presser from this national brand set to enter Utah in the upcoming months:
. . .
Konala, the rapidly expanding healthy fast food brand known for its high-protein, gluten-free bowls, and salads, has secured a five-unit franchise deal in Salt Lake City, Utah. This latest signing marks a significant step in Konala’s national growth, bringing its innovative, health-focused drive-thru concept to a market eager for nutritious, quick-service options.
The new franchisee, Tyson Adams, has a strong background in multi-unit operations. He previously served as a district manager overseeing Jersey Mike’s locations. Adams’ extensive experience in restaurant management, combined with his passion for leadership and operational efficiency, made Konala the perfect fit for his next venture.
“After years in the industry, I knew I wanted to own my own business, but I wanted a brand with both strong operations and massive potential,” said Adams. “Konala checks every box. The simplicity of the model, the efficiency of the kitchen, and the high demand for healthy, fast food made it an easy decision. I’ve seen firsthand how quickly the brand is taking off, and I’m excited to bring it to Utah.”
With a home base in Spokane, Washington, Adams has been closely following Konala’s growth, visiting locations regularly and witnessing the brand’s success firsthand. He and his team are currently finalizing real estate selection, and the first Salt Lake City location is expected to open soon.
Konala’s streamlined operations, powered by its advanced technology system, allow franchisees to run locations with fewer employees while maintaining high-quality, fast service—an operational advantage that Adams sees as a game-changer.
“The ability to run an efficient, high-volume store with minimal labor is a huge win,” Adams added. “The kitchen setup eliminates many of the challenges that traditional fast-food concepts face. I can focus on customer service, speed, and delivering a great product without the complexities of fryers, grease, or heavy prep work.”
Konala’s franchise model is designed for experienced operators looking to scale quickly with a simple yet in-demand concept. Franchisees benefit from Konala’s cutting-edge tech stack, streamlined training, and a highly supportive team dedicated to long-term success.
For more information on franchise opportunities, visit https://konalafranchise.com.
Mensho
Coming to the Post District any day now – and hat tip – holding a soft opening this Thu/Fri (May 22, 23). Mensho is the famous name that was kick-started in Japan by Tomaharu Shono. Growing operations across the globe saw a first U.S. outpost land in San Francisco, which in turn has been Michelin-rated since 2017. The company touts a “farm to bowl” approach to their ramen, leaning on local farms and seasonal updates. Expect lines for the soft opening…
Neighbors Bar
Not much on this one yet, except from the details over on this Reddit thread, which suggests a new bar coming to the general Central 9th area ( 430 E 900 S) this year.
Plov & Borsch
Here’s the press release on Utah Business, about this upcoming restaurant at 55 N Redwood Road. According to the release, “Plov & Borsch will be the first restaurant in Salt Lake City dedicated to Eurasian cuisine, offering authentic flavors from Central Asia, Eastern Europe and Russia.”
Scout Bar & Grill
One more release for you, and this new option at the Red Cliffs Zion Lodge in Southern Utah.
. . .
Set against the breathtaking red rock backdrop of Zion National Park, Scout Bar & Grill is a culinary outpost for adventurers, wanderers, and comfort food lovers alike. Located within the new Red Cliffs Lodge Zion, A Tribute Portfolio Hotel, Scout Bar & Grill is the heart and soul of a larger Zion experience where food brings people together and uncomplicated comfort meets the magic of the mountains.
Inspired by the campfire spirit of the Mountain West, Scout Bar & Grill is Springdale’s first go-to chicken shack, offering soul-satisfying dishes perfect for trail-goers, campers, and road-trippers craving bold flavor on the run. Run by Executive Chef Jackie Siao, the team brings meats cooked and smoked over an open flame to Springdale, similar to what guests would find at a mountain campfire. With a celebration of bold, comforting flavors, the menu features signature dishes like the Smoked Brisket made in collaboration with a pit master from the legendary Franklin BBQ in Austin, the Scout’s original Smoked Fried Chicken that’s crisped to golden perfection, and the “Secret Weapon” Ramen Bowl inspired by Chef Siao’s climbing trips. And when the sun sets, Scout becomes the perfect gathering spot—cocktails by the firepit, board games and shuffleboard in the bar, or refreshing classics served poolside under the stars.
Starbird
Another franchise name is setting its sights on the Beehive. Here’s the press release that arrived in my inbox recently:
. . .
Starbird, one of the nation’s first super-premium fast food concepts, today announced the signing of two new franchise development agreements, furthering its expansion into key markets across the U.S. Spearheaded by established restaurant operators, these agreements will bring a total of 10 additional new Starbird locations to Salt Lake City, Utah and Chicago, Illinois, with the first openings anticipated in late 2025 and early 2026.
Five locations will open in Salt Lake City and surrounding areas, while five additional locations are planned for the greater Chicago metropolitan area. These markets were chosen for their thriving food scenes, growing demand for modern, chef-driven dining options, and the franchisees’ deep community ties. With a proven ability to succeed in both urban and suburban settings, Starbird is well-positioned to introduce its fresh take on super premium fast food to these regions.
“These latest franchise agreements represent another milestone moment in Starbird’s strategic expansion,” said Aaron Noveshen, founder and CEO of Starbird. “As we continue expanding into new markets, we’re looking forward to collaborating with operators who share our passion for unmatched food and operational excellence. Their experience and dedication will be instrumental in successfully bringing Starbird to these regions.”
The new franchise partners, who bring decades of experience operating successful restaurant brands, chose Starbird for its strong unit economics, innovative menu, and forward-thinking business model. Their investment underscores the growing appetite for premium chicken concepts and Starbird’s reputation as a standout leader in the category.
Since launching its franchise program, Starbird has attracted experienced multi-unit operators committed to bringing a better premium chicken experience to their communities. With an impressive Average Unit Volume (AUV) of $4.1 million, Starbird has set itself apart in the quick-service industry by offering fresh, never-frozen, antibiotic-free chicken, hand-breaded in a proprietary blend of gluten-free flours and spices and cooked in rice bran oil. Beyond its signature crispy chicken, Starbird’s menu features bold flavors, nine house-made dipping sauces, and a variety of options including salads, wraps, bowls, wings, and breakfast, catering to a wide range of tastes and dietary preferences.
With franchise opportunities available in key U.S. markets—including California, Oregon, Washington, Nevada, Colorado, Arizona, Texas, Illinois, and Florida—Starbird is actively seeking seasoned multi-unit operators interested in Area Development commitments of a minimum of five restaurants. Qualified candidates should possess restaurant and business experience, a minimum net worth of $3 million, and liquid capital of at least $1 million. Investments range from $1,138,074 to $1,588,963 for traditional and non-traditional units.gar House StationTa
Top Taco
According to this planning permit, expect a new taco spot over at 1427 S 300 W.
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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”.
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