This past week, I had the pleasure of stopping by Rouser, the destination dining option on the ground floor of the fancy new Asher Adams hotel. As luck would have it, the visit answered a long-running clarion call of mine. Given Utah’s intrinsic relationship with trout, my eyebrows always raise an extra degree when I see fish flown in from far away, sometimes 1000s of mile. Where’s the Utah trout chef?
Not here at Rouser, where an extra special trout dish hails from Samak’s Whistling Springs Farm, several times a week. Cooked whole using the charcoal-powered Josper oven, the dish was perfection. More on that later, though, for now, I wanted to talk about that blazing kitchen setup, which is the beating heart of Rouser.
To showcase the charcoal-fired core, the restaurant is now offering a chef’s counter experience thrice weekly, titled the Josper Experience. Guests can enjoy a four-course meal, one that affords front row seats to the embering charcoal and lapping flames of the centerpiece oven, which touches as much of the menu as possible. On that front, the current menu for the counter experience is as follows:
- Hamachi, yuzu oil, pickled mushroom, avocado, charred cucumber aguachile, puffed rice
- Karaage Fried Chicken, buttermilk marinated, Japanese pickles, nuoc cham
- Josper Ramen, porcelet pork belly, onion broth, shiitake mushroom, leeks, soft egg, chili crunch, baby bok choy
- Marcha Pots Du Creme, strawberries, cream, black sesame
Plonked directly in front of the Josper, guests can watch as the oven is technically employed in myriad ways. Hamachi finds itself torched on the coals, as does the accompanying avocado. The buttermilk marination for the chicken is steeped in coals overnight, while the ramen course sees broth infused with ash from charred alliums. There’s more of course, as much nuance as the chefs can manage to impart from the unique setup – think charred bok choy, pork, and strawberries,
When I stopped by last week, the start of service saw the room fill with a beautiful, diffuse summery campfire breeze – compelling stuff. You can enjoy the current menu for a month longer, at which point, expect a refresh of dishes. The restaurant tells me they’re looking to roll out a new Josper menu a half dozen times a year.
The Josper counter experience menu is available on Tuesdays, Wednesdays, and Thursdays each week. The restaurant offers two nightly seatings each evening at 5.45 p.m. and 7.45 p.m. respectively. As the counter seats six guests only, reservations are advised. The meal is priced at $100 per person, with an optional wine and cocktail pairing (and yes, some include smoky flair), for an additional $50.
Picture credit top, Asher Adams / Rouser.

Felt Bar & Eatery
A Spring menu refresh at Felt is as swooningly alluring as ever. I’m loving how chef Travis Herbert continues to push with specials and updates. No resting on laurels here (read my original preview on Felt). A highlight for me from the new update is the pictured Hatch Green Chile Ravioli. It’s served with poached lobster, Funaro’s pasta (out of West Valley City), Thai green curry sauce, coconut creme, pickled Fresno, and fried basil. It’s a surprisingly fun fusion of flavors, and doesn’t seek to hide from the heat. Be warned. Other updates (Herbert reckons 40% of the menu was changed) include:
- Tuna Sashimi, bigeye tuna, serrano, coconut cucumber, grapefruit, pear, pickled Fresno, $22
- Shrimp Ceviche, leche de tigre, mango chile, cabbage slaw, blue corn tortillas, $20
- Summer Greek Salad, sesame pepperoncini dressing, crispy chickpeas, goat cheese, olives, cucumber, smoked cherry tomatoes, pickled red onion, $16
- Grilled Caesar, anchovy, parmesan, fried capers, bread crumbs, $16 (+4$ for bacon and chicken)
- Curry Cauliflower Steak, roasted cauliflower, mint-garlic tahini, Greek tapenade, toasted pinenuts, $15
- Short Rib Grilled Cheese, braised short rib, pan jus, seared tomato, manchego, and white Vermont cheddar on Texas toast, $24
- Fried Chicken Congee, savory rice porridge, fried chicken thigh, ginger-serrano chimichurri, local mushrooms, $24
Log Haven
Ted Scheffler in the Utah Stories reports that a new menu has rolled out at this Millcreek Canyon classic. According to the story, new dishes on the roster include:
- Imperial Milk Stout Brined Duroc Pork Chop, andouille gravy, Carolina Gold rice grits, pickled okra
- Wagyu Bavette, jalapeño mac and cheese, corn salsa, Oaxacan chili-port demi glace
- Grilled Wild Gulf Prawns, ricotta gnocchi, kale, pomodoro sauce, seasoned bread crumbs
- Mustard-Tarragon Crusted Salmon, shiitake mushroom-leek black lentils, pickled onions, Dijon smitane sauce, Yukon potato straws

Franklin Ave
I can’t believe it’s been nearly three years since I penned this preview of the restaurant. It’s as valid today as it was then – one of the finest downtown spots to head to for all occasions; late night bites, weekend brunch, lunch any day of the week – you name it.
The menu has recently undergone a Spring cleaning and is now popping with brightness – for example, pea agnolotti with asparagus, spring pea pesto, heirloom tomatoes, and Grana Padano. For dessert, try the new lemon pound cake with blueberry sorbet, house-made granola, blackberries, crème fraîche, and basil.
Beast From The East
According to this Instagram post, there’s a top-class collab afoot for the Millcreek newcomer. Per the post, the new sub shop, focused on East Coast classics, will be using several of Gerome’s Market products in their sandwiches. Hands down the best artisanal sausages in town, and ones you should seek out should you visit the farmers market this year. Oh, here’s a reminder on that, too.

Mar | Muntanya
A recent presser from the team at this downtown Spanish spot had me more than a little giddy. The restaurant is another to give a Spring refresher to their lineup, and as I reviewed their online menu, I was surprised to see significant changes since my last visit in the Summer of 2024.
The collection starts with a pintxos lineup featuring dishes like Elk Tartare Tosta, alongside King Crab Skewers, before swiftly moving onto embutidos. Sausages to you and me. And if you’re like me, sausages are life (see above).
The menu now features several local and imported options such as Pamplona Chorizo, Bilbao Chorizo, White Sausage, and what’s this now, MORCILLA; the mineral-rich, blood sausage that’s admittedly a love it or loathe experience. For the squeamish, consider the fact that most culinary traditions have a corollary to it, France’s boudin noir, England’s black pudding. It’s damned tasty stuff if you can leap the mental hurdle of enjoying cooked blood. I can. Swing by their website to see the full Spring refresh, then, like me, go grab a sausage.
Small bites
Baby’s Bagels – The popular bagelry is now offering pizza, according to their Instagram account.
Bambara – A new brunch menu is now available at this spot in the Monaco hotel. Dishes include a Pastrami Salmon Toast featuring cured salmon, muhammara, and everything spice. Also, keep an eye out for a Birria Egg Benedict, which sees a Salt City English Muffin topped with a poached egg, chipotle lime hollandaise, and braised birria.
Copper Canyon Grill House & Tavern – A new burger has hit the menu with National Hamburger Day in mind. The Copper Canyon Burger ($19) comprises a beef patty, American cheese, shaved iceberg, tomatoes, and pickles. The restaurant advises adding bacon and a fried egg for the best experience.
Hearth and Hill – Through the rest of May, guests can indulge in a Utah honey-inspired menu. Look for the signature Beekeeper cocktail that uses barrel-aged gin, Slide Ridge Honey, lemon, sparkling wine, and Slide Ridge Honeycomb. The restaurant’s PR team also recommends ordering up their Cheddar Biscuits accompanied by Slide Ridge Honey butter and cracked pepper, as well as the Nashville Hot-Honey Fried Chicken served with garlic mashed potatoes, roasted heirloom carrots, and Slide Ridge honeycomb.
STK – Marking Father’s Day over a three-day run (June 13th-15th), this steakhouse is offering a lineup of special options for dad. The meaty list is crowned by a wagyu sampler which features Masami Ranch bone marrow, A5 prime dip, Stone Axe top sirloin, and Margaret River bottom skirt.
The Salt Republic – Another seasonal menu refresh. For dinner, you can now find Sweet Corn Soup, Mountain Berry Salad, Fire Grilled Elk, Spring Bucatini, and a Wagyu Pastrami Smash Burger. The lunch menu is updated with Burrata Toast, Fried Oyster Mushrooms, and Beet Salad.
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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”.
Want to know more? This is why I am the way I am.
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