As the month ends, here’s a random grab bag of news that didn’t otherwise make in our articles this month. Some of the following items were provided directly by restaurants, and PR teams:
Chef moves
Current Fish & Oyster – Logen Crew
After the sad loss of SLC Eatery last year, there’s been little news on what the future might hold for toques Paul Chamberlain and Logen Crew. Until now that is, with news that Crew is set for a return to Current Fish & Oyster.
A note from the restaurant states, “Chef Logen Crew has returned to Current Fish & Oyster as the new Executive Chef, bringing his wealth of experience and culinary expertise back to the restaurant where he originally created Current’s menu back in 2015. With a career spanning top kitchens in Utah, including Fresco Italian Café, Log Haven, and Trio Restaurant Group, Logen has consistently demonstrated his exceptional talent and drive. We are very excited to have him back with us at Current!”
Repeal – Joey Ferran
With the opening of the new Repeal in downtown Salt Lake City – the business has secured the talents of chef Joey Ferran. Many will know Ferran’s output from his time at Cucina in the Avenues, for which he has many fans; lhere’s a piece on him by Utah Stories’ Ted Scheffler.
Spencers – Jon DuBois
Dubois recently made the move from 9th and 9th’s Pago. On the move the business notes, “Jon DuBois officially started his role with the Spencer’s For Steaks & Chops back-of-house team on January 27th. Jon is excited to enter this new position and bring his years of experience and Court of Master Sommelier Certification to Spencer’s unrepeatable menu.” The presser continues:
“I’ve always had a passion for cooking!* says Jon DuBois. “After completing culinary school I moved to Chicago to expand my taste and career – while there, I studied under Chef Shawn McClain who is a James Beard Award Winner, and proceeded to work at other Michelin Award-winning restaurants Green Zebra and Oriole.”
Eaglewood Golf Course – Justin Field
This one is far from timely, but in the course of compiling this list, it struck me that I’ve failed to document this particular move. Mea culpa. Pictured top is chef Justin Field, the original nous behind the launch menu at Bewilder Brewing in downtown SLC. In recent times, Field has moved onto new digs – Eaglewood Golf Course in North Salt Lake.
Ordinarily speaking, golf courses aren’t venues that turn up in our stories, but given some of Field’s past work, I for sure will be stopping by. Field’s told me, “The food may seem standard for a golf course, but I assure you it’s not what most would expect. I take the from scratch approach that served us well at Bewilder a few years back and seek to elevate our offerings above and beyond what is available at any golf course in, dare I say, Utah.”
Bitters Lab Turns 10
A quick high five and congrats to these guys. Via email release:
When Bitters Lab started up in 2015, we were working out of a shared commercial space, producing our first two flavors in Mason jars, bottling completely by hand with mini funnels, and had a booth at the Downtown SLC Farmers Market.
Today, we have nearly 20 flavors, including our brand new anniversary flavor Decade Orange (available NOW), we are distributed nation-wide & to Canada, the Bitters Lab Club™ (a quarterly subscription box service), and offer both in person, and online cocktail courses, oh, and we have a cute little shop inside our HQ/Production Facility too.
I’m grateful for all the support we’ve had these last 10 years, and can’t wait to see where the next decade takes us!
Himalayan Kitchen expands with EDLF loan
A press release on Utah Business tells the tale of how this popular South Asian restaurant are set to soon double their footprint. After operating in downtown Salt Lake City for the better part of two decades, a $350,000 Economic Development Loan Fund loan will enable the business to open a new location in the Ballpark neighborhood. The article points to the historic Enging Block building as the location.
Caputos release Caputo’s Wild Criollo Chocolate Bar
Via press release:
Caputo’s Market & Deli proudly announces the release of the Caputo’s Wild Criollo Chocolate Bar, the finale in Caputo’s Wild Chocolate trilogy collection, crafted from the rarest cacao ever documented: 100% genetically pure wild Criollo as identified by the Heirloom Cacao Preservation Fund (HCP).
This extraordinary bar is a collaboration between Caputo’s, the Belize Foundation for Research & Environmental Education (BFREE), and renowned craft chocolate maker, Chocolate Naive. Once believed lost to hybridization, wild Criollo cacao has been rediscovered within the protected BFREE nature reserve at the foothills of Belize’s Maya Mountains.
Grown untamed in one of the world’s most pristine ecosystems, this cacao is a true relic – both a gustatory and archeological marvel. Genetic testing confirmed the beans as the most pure, authentic Criollo ever found, echoing the flavors once cherished by ancient civilizations.
Crafted by Chocolate Naive’s Domantas Uzpalis, with beans sourced by BFREE’s Jacob Marlin, the bar is part of Caputo’s Preservation Project – a pioneering initiative where 100% of revenue is donated back to BFREE for environmental and cultural preservation.
“This bar isn’t just chocolate, ” said Matt Caputo, CEO of Caputo’s Market. “It’s a story of rediscovery, environmental stewardship, and flavor history brought back to life.”
Caputo’s Market & Deli – A leader in fine foods and craft chocolate, Caputo’s champions sustainability through its Preservation Project, funding initiatives that protect food traditions and the ecosystems they grow in. The Caputo’s Wild Criollo Chocolate Bar is now available exclusively at Caputo’s Market and online at caputos.com.
BFREE (Belize Foundation for Research & Environmental Education) – A nonprofit organization dedicated to the conservation of Belize’s biodiversity, BFREE manages the reserve where the wild Criollo trees were discovered and continues groundbreaking ecological research.
Chocolate Naive – Helmed by chocolate maker Domantas Uzpalis, Lithuania-based Chocolate Naive is renowned for its dedication to origin and process, crafting bean-to-bar chocolate with precision and inimitable artistry.
Heirloom Cacao Preservation Fund (HCP) – An initiative of the Fine Chocolate Industry Association, HCP identifies and promotes fine flavor cacao varieties to ensure their genetic and cultural legacy for future generations.
Dendric Estate set to launch new cider
Via press release:
Utah’s Dendric Estate inches closer to their initial release of sparkling cider next month as bench trials – small-scale blending and sensory analysis – take place at the orchard. Progress updates of this crucial production phase can be followed at @dendricestate on Instagram and TikTok.
“For our inaugural release, we’re aiming for a blend that is bright and crisp, with elevated acidity, subtle minerality, and a dry finish carried by fine natural bubbles,” said Dendric Estate Founder Brendan Coyle. “Conducting these blending trials on a small scale allows us to hone the precise profile we want to achieve for our debut cider.”
Bench Top Blending Trials
This key step in the production process involves tasting and evaluating multiple blend combinations to capture a specific balance of acidity, structure, aromatics, and mouthfeel. These bench trials draw from 15 fruit varietals, each contributing their own layers of acidity, tannin, and aromatics to the blending palate. Every trial blend incorporates different base cider lots, each bringing distinct qualities from the fruit—some bright and lean, others textured and rich.
Scale for Tank Preparation
Once the ideal blend is determined through these trials, it is scaled up for tank preparation. The full scale blend, known as the “assemblage,” is mingled in Dendric’s 1,000-gallon Charmat tank. This base blend sets the tone for the overall character of the final product.
Charmat Method Final Fermentation
Additional yeast and sugar are added to the assemblage in the Charmat tank for a final fermentation, which naturally carbonates the cider. Mass produced wines and ciders “force carbonate” their product, which leads to larger bubbles and an aggressive prickle. However, by using the Charmat Method, fine bubbles are produced by the yeast, which provide a smoother and softer mouthfeel on the palate.
Product Releases
The first Dendric Estate ciders are on track to be released in Utah in June 2025.
MWCRE report on retail closure changes
Via press release :
Retail store closures accelerated in 2024 with the trend set to continue in 2025, reflecting a major shift in how brands approach their physical footprint. Mountain West Commercial Real Estate (MWCRE), a full-service commercial real estate brokerage, released new data indicating that U.S. store closures trended 32.7% higher in 2024 compared to 2023.
Key Highlights:
- U.S. retail store closures were up 32.7% from 2023 to 2024.
- Family Dollar and CVS lead in 2024 U.S. closures.
- E-commerce has had a profound impact on brick-and-mortar retailers, with a 153.8% increase in retail sales from 2018 to 2024.
Rising costs and evolving consumer behavior are prompting even well-established retailers to close underperforming stores and focus on digital channels and higher-performing locations.
“Retailers are taking a more strategic approach,” said MWCRE agent Garrett Blomquist. “Streamlining operations and rebalancing their portfolios to align with long-term growth and profitability goals”.
Despite a record number of closures, vacancy has remained stable, particularly in the Intermountain West. In 2024, only 0.8% of the region’s retail inventory was vacated due to store closures, with the region maintaining a steady vacancy rate of 3.8%.
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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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