Ted Scheffler in Utah Stories is the latest to check out the eye-popping Cosmica (Central 9th); I covered the restaurant earlier in the year and became an instant fan of their tremendous pizza. Other stories from Scheffler include a look at new patios in town, Remington Hall (Deer Valley), and Beast From The East (Millcreek). Also in Utah Stories, Brandi Christoffersen heads to Java Cow (Park City), whileTaylor Hartman checks out Sapori Italian Bakery (Ogden).
Alex Springer remains as prolific as ever, penning six pieces since our last recap. Goat Head (SLC), Dumplings Company (Millcreek), Crust Club (various), Vertical Deli (South Salt Lake), and UT Craft Ramen (Sandy) are all destinations for Springer. The City Weekly writer also has this burger roundup.
In the Park Record, Aimee Cook has all the details on The Stock Exchange (Kamas), chef’s favorite local products, and some Summit County spots for the whole family. Heather L. King talks about PC dining spots with a view, ice cream, the art of plating, and Dendric Estate (Kamas). The duo also has an article on Oakley Diner (Oakley).
On the mag front, Salt Lake Magazine’s Lydia Martinez talks to Level Crossing‘s Mark Medura while also geeking out on Contento Cafe (South Salt Lake); Joni Bianca of SLUG details Skillets (SLC), and colleague Christian Ledek has a roundup of patio dining.
Elsewhere, Meg Walter continues her search for the best salsa and chips in town, Brandi Christoffersen talks with Yuki Yama chef Graham Spees (Park City), and Ariel Harmer writes about the Gracie’s farm dinner series (Wanship).
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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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