Utah burger brand celebrates 75 years in business

Here’s our monthly recap of all the news releases that didn’t otherwise make it into our coverage during July.

Arctic Circle to celebrate historic landmark

Via press release:

Arctic Circle Restaurants, the iconic Utah-based fast food chain famous for inventing Utah’s original Fry Sauce, is proudly celebrating its 75th anniversary this July. The beloved local institution, known for classics like Above-the-Rim Shakes, Brown Toppers and Ranch Burgers will be rolling out 75th anniversary themed deals this year in celebration of this historic milestone.

Since opening its first location in Salt Lake City in 1950 when founder Don Carlos Edwards and his sons, Ralph and J.R., started a food stand at Utah’s Pioneer Day, Arctic Circle expanded across the state as well as Idaho, Nevada, Oregon, Washington and Wyoming. The family-favorite chain remains committed to quality ingredients, sourcing premium items such as wild Alaskan Halibut, yellow flesh potatoes for their famous fries, real chicken tenders, and exclusively 100% Black Angus Beef in all their burgers.

“Congratulations to Arctic Circle Restaurants on 75 remarkable years of serving our Utah communities,” said Utah Governor Spencer Cox. “From pioneering Utah’s beloved Fry Sauce to providing generations of Utahns with cherished memories and delicious meals, Arctic Circle represents the very best of our state’s entrepreneurial spirit and community values. We celebrate your success and look forward to many more years of Arctic Circle being a cherished Utah tradition.”

Anniversary festivities will include customer giveaways, special edition merchandise and of course, plenty of Arctic Circle’s legendary Fry Sauce, still crafted from the original secret recipe invented more than seven decades ago.

“We’re thrilled to reach this significant milestone, 75 years of serving our loyal customers and communities across the Intermountain West,” said Kasey Christensen, president of Arctic Circle Restaurants, Inc. “It’s our customers and dedicated employees who’ve made these 75 years truly special, and we’re excited to continue sharing great food and memorable moments for generations to come.”

The Utah favorite recently opened a brand new location in Bountiful as part of its ongoing growth and commitment to serving communities across the state.

Grand America announces new executive chef

Via press release:

The Grand America Hotel is pleased to announce the appointment of Christian Ojeda as Executive Chef, effective July 15, 2025. A seasoned hospitality professional with more than two decades of experience in high-end hotels and fine dining establishments across the country, Ojeda will oversee all culinary operations at the award-winning Salt Lake City property, including banquet programs, in-room dining, and The Grand America’s signature restaurant, Laurel Brasserie & Bar.

Born in Utah with Chilean roots, Ojeda joins The Grand America Hotel from Bernardus Lodge & Spa in Carmel Valley, California, where he served as Executive Chef for the past three years. Under his leadership, the resort earned back-to-back Triple Forbes Four-Star ratings and the prestigious Michelin Key recognition in 2025. Prior to Bernardus, Ojeda spent nearly a decade at Montage Deer Valley in Park City, Utah, where he rose through the ranks from Chef de Cuisine to Executive Chef, managing a large luxury food & beverage operation with up to 120 culinary associates across multiple dining venues.

“Chef Christian Ojeda’s blend of culinary artistry, team leadership, and operational expertise makes him the ideal choice to lead our kitchens at The Grand America Hotel,” said Chris Erickson, General Manager of The Grand America Hotel. “His deep understanding of seasonal, locally driven cuisine aligns with our vision for creating unforgettable dining experiences. He infused dishes with bold flavors and vibrant colors and brings a harmonious blend of traditional techniques and a progressive approach to his cuisine.”

Throughout his career, Ojeda has demonstrated a passion for mentorship and sustainability, launching robust internship programs and building strong partnerships with local farmers and purveyors. His culinary philosophy balances modern innovation with classic technique, drawing from his extensive experience across luxury properties including Calistoga Ranch, Encantado Resort, and acclaimed restaurants such as Joel Robuchon and Fleur de Lys in Las Vegas.

“I’m honored to join the team at The Grand America,” said Chef Ojeda. “This hotel has long been a symbol of elegance and service in the Mountain West and I look forward to building on that legacy with a thoughtful, elevated culinary program that celebrates the richness of Utah’s ingredients and community.”

Utah-based Outlaw Distillery expands with acquisiton

Via press release:

Midvale-based craft distillery, Outlaw Distillery, founded in 2015 and known for its grain-to-glass approach and community-driven values, has expanded to Arizona with the acquisition, and subsequent rebranding, of Tempe-based distillery Adventurous Stills.

Outlaw Distillery’s expansion to Arizona marks a bold new chapter uniting two (2) craft distilleries under a single name and expanding operations across state lines. Building upon over a decade of success in Utah and now with production facilities in both Midvale and Tempe, Outlaw Distillery is set to become a leading player in the southwestern spirits scene. “Small batch just got a little bigger,” said owner Tyler Halstead. “I am incredibly proud of the foundation of success we have achieved in Utah and with our expansion to Arizona we look forward to representing the best of Utah to a wider market.”

Outlaw Distillery will continue producing its signature lineup of whiskey, rum, vodka, and gin, while introducing new innovations made possible through the combined strengths of both facilities. The operational synergies eliminate production bottlenecks that had previously limited growth, allowing for greater creative flexibility and improved supply.

“Adventurous Stills built an incredible reputation as a true grain-to-glass distillery making some of the most creative, you might even say ‘adventurous’ spirits. The opportunity that comes with owning and operating two distilleries, in different states, gives us an incredible competitive advantage,” added Halstead. “This move further establishes our foothold as a premium craft spirits brand in the Southwest.”

While Utah offered a great environment for making whiskey, Arizona’s favorable liquor laws, dynamic market, and deep appreciation for craft beverage culture has Outlaw Distillery poised for a fresh wave of community engagement, local partnerships, and regional expansion—now with expanded capacity and a broader distribution footprint. The future is bright and Outlaw Distillery has clearly established it place in the craft spirits scene. Small batch gets a little bigger.

PCARA announces Mountain Mixer cocktail contest finalists

Via press release:

Secret judges spent the month of July sipping cocktails incognito for this year’s Mountain Mixer Park City cocktail contest. Today, the Park City Area Restaurant Association (PCARA) unveils the top ten contenders who will face off at a live competition to officially decide the summer’s most beloved cocktail.

“We are so grateful for our locals and visitors who made their rounds to sample the 20 Mountain Mixer cocktail entries from some of Park City’s most creative mixologists,” said Park City Area Restaurant Association Executive Director Ginger Wicks. “Thanks to our discerning judges, who have narrowed the playing field to ten, we are thrilled to witness the skills, spirit, and energy of our finalists in action at our live event later this month.”

The secret squad of undercover judges—armed with sharp taste buds and insider know-how—sipped, savored, and selected the following top ten Mountain Mixer Park City finalists, bringing together the best of hospitality, flavor, and flair:

• Alpine Sunset Frosé – Sara Sergent, Alpine Social Aid & Pleasure Club
• Gin Rummy – Robert Coman, Pine Cone Ridge
• Lavender Summit – Victor Wilson, Pine Cone Ridge
• Melt – AJ Anderson, Handle
• Nebbia – Katelyn Fraser, Butcher’s Chop House & Bar
• R&R Sour – Megs Miller, The Brass Tag – Deer Valley
• Smokey & The Bourbon – Jason Yelton, Butcher’s Chop House & Bar
• The Cryptid’s Call – Liam Bridgham, High West Saloon
• Ube Halo – Charles Vincent Franco, Grub Steak Park City
• Wildflower 75 – Elena Filote, Cena Ristorante

These talented mixologists now move on to the live, in-person competition taking place Aug. 21, 2025. Finalists will have the opportunity to showcase their creativity, technique, and personal flair in front of a panel of judges and a live audience who will help crown the ultimate Mountain Mixer winner. Tickets for the live event are available here.

Dendric Estate confirms release of first bottled cider

Via press release:

The highly-anticipated debut product of Dendric Estate, a mountain cidery sitting at 6,440 feet in northeastern Utah, will see its official release on Friday July 11, 2025. Celebratory updates of this significant milestone will be shared at @dendricestate on Instagram and TikTok.

“Our passion for producing dry premium cider is finally coming to fruition with the release of Dendric Estate’s initial product, Dry Cut,” said Dendric Estate Founder Brendan Coyle. “We have been intentional, methodical, and patient through each and every step of our process, and we are excited to share these momentous first sips with  our community.” 

Crisp, with elevated acidity and a medium tannin structure, Dendric Estate’s Dry Cut is all at once tropical, bright, and mineral. Tasting notes include fresh flavors of citrus, white nectarine, lemon peel, and passionfruit for a refreshing sip.

Dry Cut will be available at Dendric Estate’s on-site package agency (21+ only) this Friday & Saturday from 12-6pm, with a 2 bottle per customer limit while Dendric Estate ramps up to full production. Thirsty readers will also be able to find Dry Cut on menus at select restaurants and bars in Park City and Salt Lake City later this month.

High West confirms new executive chef and event manager

Via press release:

High West Distillery & Saloon announces two new additions to their award-winning Hospitality team. Former High West Chef de Cuisine Jordan Harvey is now serving as the new executive chef, as Stacey Chrisman steps into the event manager role ahead of the busy summer season.  

“Chef Harvey brings such a breadth of knowledge and culinary expertise to his inspired recipes and creative cooking, and we are proud to have him as High West’s new executive chef,” said Steve Walton, Director of Hospitality at High West Distillery. “Stacy’s attention to detail and strong focus on team collaboration make her a true asset to our Hospitality team as she spearheads our special events, product launches, and occasions to celebrate.”

Executive Chef Jordan Harvey grew up in Clearwater, FL, before moving to Denver to attend Johnson & Wales University. From there, he ventured to kitchens in Vail, New York City, Charleston, SC, and Portland, OR, before settling in the Park City area. Locally, Jordan has worked in leadership roles with Sundance Mountain Resort, Montage Deer Valley, and Hilltop Hospitality. Jordan joined High West as Chef de Cuisine in May of 2024 and was promoted to Executive Chef in April of 2025.

Event Manager Stacey Chrisman, who officially joined High West in February, leads the team of event coordinators for the High West Brand Hospitality Program. With years of experience in hotel catering, meeting planning, and event management, Stacey has a well-rounded skillset to ensure every event is a success. Stacey relocated from Phoenix to Utah, where she is already enjoying small town mountain life and a beautiful commute. 

Downtown Alliance issues economic benchmark report

Via press release:

Downtown Salt Lake City continues an era of economic resilience and growth, according to the Downtown Alliance’s newly released Economic Benchmark Report. The report shows that Downtown SLC has rebounded from pandemic-era setbacks faster than its peer cities, with record-setting visitor spending, an expanding retail and dining scene, and a growing residential population—all signs of a downtown on the rise.

Key findings include:

• Downtown residential population grew by 27.5% in 2024, with projections for another 28% growth by 2030
• 20.9 million downtown customer days in 2024, with a 3.6% increase year-over-year. Visitors accounted for 63% of this activity
• 4 million tickets sold for downtown performances and events—a near-record-breaking year with an 18.4% jump from 2023
• Retail rents rose to $26.36 PSF, the highest on record, as demand increased and traditional vacancy dropped to its lowest point since 2019
• Worker presence downtown increased by 10.5%, as more companies return to in-person or hybrid schedules, bolstering weekday activity and office leasing

“This report affirms what locals and visitors already feel—Downtown Salt Lake City is alive with energy, ideas, and opportunity,” said Dee Brewer, executive director of the Downtown Alliance. “We’re seeing momentum build across every economic sector.”

The report also highlights more than $4 billion in upcoming development, including the Sports, Entertainment, Culture & Convention District anchored by Utah’s new NHL franchise, a revitalized Salt Palace Convention Center, and a planned public-private investment in Pioneer Park.

Reporters are invited to explore how Salt Lake City is defying national office and retail trends, attracting new residents, and laying the foundation for continued prosperity.

Download the full 2025 Economic Benchmark Report

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.