Here are all the new names on the Utah food and drink scene

You remember when I told you I’d be better at this in May. You remember when I said these updates would come thicker and faster. No? O.k. good, because clearly, that was a bold-faced lie. With three months since that last mega-recap, here’s an even bigger one, clocking in at nearly fifty new businesses. All opened within the last few months, and all ready for your dining dollars.

Urban Gyro & Chicken

Starting out of alphanumerical as is my whim, and my own personal newest dining adventure. The name above the door is a slight misnomer. I’d recommend you gravitate away from the gyro and instead head to the platters section of the menu. Pictured top is the chicken and rice, a saucy nod to NYC’s halal street cart scene.

The platter starts with turmeric-tinged rice, alongside a jumble of chopped romaine, tomato, and cucumber. Over the top, chicken shawarma (lamb, falafel, or battered fish are available too). And then, a selection of four sauces – white, red, green, and sweet. I should note the white sauce is doled out in perhaps a little too excitable a manner, especially given the rich (mayo, I suspect) base. Go with that on the side, and you’re in for a wonderful little lunch.

2 Row Brewing

A major culinary update has rolled out at this Midvale brewer, which is approaching a decade in the biz. The team reached out to me with the complete info as follows:

. . .

After a complete kitchen overhaul, 2 Row Brewing is thrilled to announce the official reopening of its kitchen on August 15th, introducing an all-new menu, a fully redesigned line, and a bold new chapter for the taproom experience.

What started as a humble garage homebrew setup has grown into one of Utah’s most respected craft breweries. Since opening the Midvale taproom nearly two years ago, the brewery has become known for community events and great beer, but the vision was always to create food that matched the quality of the beer. In Utah, most breweries operate without a kitchen and rely on rotating food trucks. 2 Row Brewing is breaking that mold with a full, in-house culinary program designed to pair perfectly with its beers, creating a true craft experience from pint to plate.

The new menu elevates taproom favorites—juicy stacked burgers with melty cheese, crispy hot fries with a unique house seasoning (Hops & Honey, Smoked Tomato, or Coffee BBQ), Chicago-style poutine in a taco bowl, sticky sauced wings brined for three days in their house Dangereux beer, fried green pickles, smoked tomato and goat cheese mac and cheese, and steak frites. Everything is built to pair with 2 Row’s rotating tap list — and if that wasn’t enough, there will be Instagram-worthy dishes and a 5lb challenge burger.

At the heart of the revival is a commitment to quality—making as much as possible from scratch and sourcing ingredients with care, from Maytag Bleu Cheese (Iowa) to cured meats from Smoked Goose Meats (Indiana), giardiniera from Chicago, piquillo peppers from Spain, and Niman Ranch beef. These premium touches reflect the brewery’s mission to elevate bar food without losing comfort or fun.

“This isn’t just a facelift — it’s a complete reimagining of how we serve food,” said Brian, CEO and President of 2 Row Brewing. “We’ve built this kitchen from scratch — installing a full hood system, charbroilers, grills, and ovens to finally create the kind of food we’ve always wanted to serve.”

By bringing prep and execution fully in-house, the new kitchen improves quality without raising prices — making it easy for guests to enjoy scratch-made food without breaking the bank. Looking ahead, the team is also working on a special event dinner with a customized beer pairing later this year.

At 2 Row Brewing, the philosophy is simple: Good people drink good beer — and now, they can eat great food to go with it.

Boiler Room

This is the new name for the spot once known as Twist in downtown SLC. I’m unsure if this is new ownership or simply a refresh of the brand, though it seems the general approach of the place remains the same.

Bubbakoo’s Burritos

Utah’s first location for this chain, which hails from New Jersey. The group operates more than 100+ locations nationwide and is known for its fusion take on Mexican. Dishes include the likes of the Papi Hibachi (hibachi-style steak and shrimp) burrito, the Nashville burrito, and the Crispy Buffalo Chicken Quesadilla. Industry news outlets report that the local franchisees have inked a deal to bring five or more locations over the next few years.

Burgers By Guayoyo

“Burgers with soul, not just flavor,” says this Millcreek newcomer. Opened by the folks behind West Jordan’s Guayoyo Cafe, the menu lists ten different burger builds, all towering with toppings. For example, the La Capo takes a buttered brioche and loads on “beef patty, arugula, fried provolone, roasted bell peppers, truffled pesto, confit tomato, house marinara, and a touch of balsamic glaze.”

Camelot Cafe & Baklava

A new food truck that slings coffee with a Turkish twist. That means alongside pours like Pistachio Lattes, you can also snag baked treats like Borek and Baklava. Check out their social media pages for their changing locations.

Casa Frida Mexican Grill

Grilled Chicken, Menudo, Pozole, Micheladas, all seem to be specialties at this West Valley City newcomer – that handily also sports a drive-thru option. There’s little info out there aside from online reviews, which are full of heaping praise for the Michoacán cooking.

Cocina Xilonen

Popping up in a variety of places (Picnic Cafe most recently) is this new project from chef Jean Mendieta. The restaurant writes that, “Welcome to Cocina Xilonen, in this space we want to share a series of dishes that are born from our own history and our interpretation of Mesoamerican cuisine. We would like you to think about the food and the ingredients, the people who grow them, the process of cultivation and their origins when you sit in our space. It is our goal to create in you diverse visions and many opinions about what the cuisine in this region is. The ingredients and recipes that can connect us with stories: stories of love, resistance, resilience and most importantly our connection to mother earth.

In Xilonen cuisine we also want to honor a sustainable agricultural system that has been implemented for many centuries, a cultural and agricultural heritage that leaves us teachings based on balance, the use of each element and moderation in food. This system is known as Milpa, a word in Nahuatl, an indigenous language, and this is interpreted as: “On the land of cultivation”. In the milpa corn is grown along with its allies; squash, beans and all those native herbs and flowers that create a harmony and thrive together.”

Crazy D’s Hot Chicken

With locations in California and Nevada, this family-owned business has now landed in South Jordan. Hearty-sized chicken tenders form the central core of the menu, with wings and smash burgers also making an appearance.

EATS Bakery

Starting life at the downtown farmer’s market way back in 2021, EATS has now opened a permanent brick-and-mortar, also downtown. Expect “donuts, cinnamon rolls, and delicious cups of joe.”

Fajita Grill

I’m unsure if this Midvale location is a migration for a similarly (now closed) monikered business on 2100 S. or a new opening, but what I’m fairly certain of, the unique nature of the menu. Mexican and Mediterranean cuisine come together for a listing that happily offers burritos and baba ghanoush. There’s no fusion I can see, but hey, here’s hoping.

Galbi Grill

Now open in St. George, this Korean BBQ and hot pot restaurant.

The Garden Restaurant

Opening in the former Nauvoo Café space (ground floor of the historic Joseph Smith Memorial Building) after a recent overhaul. The menu is unapologetically a classic lunch spread. Clubs and BLTs, salad, and soup. And yes, they’re slinging Lion House Rolls.

Grill Bar

Over in Taylorsville, just a few doors down from the excellent Zhu Ting Ji is this new spot for Chinese shaokao, aka delicious meat on a stick. Word on the street (e.g., I saw an unsubstantiated comment on Instagram) is that this comes from the folks behind the popular Ombu collection of restaurants. As well as a variety of skewers, the menu also includes a signature range of dry pot options, congee, and foil-wrapped entrees.

Hectors Mexican Food

For those still bemoaning the loss of this classic Millcreek name, pop the champagne. The business has now returned, albeit in a mobile format, with what looks like a focus on catering. The business left the dining scene three years ago, following a successful 27-year run. You can follow them over on Instagram for the latest updates.

Hires Big H

A new location of Hires Big H is now open in Daybreak.

Italian Olive

Recently opened next to Shawarma Shack on downtown’s Main Street this new Italian option. The menu appears geared to the grab-and-go downtown crowd, starting with pie by the slice for six bucks. Full-sized pies, stromboli, and calzones are also available on the compact menu.

Kura Revolving Sushi

Now open in Sugar House, the first Utah location for this International chain. The opening brings with it the return of kaiten sushi to the spot (which also happens to be roughly the same place it first landed in the Beehive nearly 20 years ago). If you missed it the first time around, here’s my initial preview of the opening.

La Boeuf

Joining the Central 9th dining scene is this new French and Italian spot. With the temps now threatening to finally recede to more manageable levels, you might find yourself reaching for this one as the sweaters come out of the closet. The menu is loaded with hearty Euro-comfort dishes such as Beef Bourguignon, French Onion soup, and Lamb Shank Stew.

Marcato Kitchen

Congrats to chef Kyle Williams, who is in the final stages of moving the excellent Marcato over to the Woodbine Food Hall. Williams tells me, “This means we will be able to show the full concept of this fast casual American/Italian concept for the first time with a broader menu, strombolis, fresh pastas (all made in house), salads and grain bowls, a kids menu, some small bites and we will be serving beer and wine some time after october .” I do believe that there will be more changes as we grow, fine tune the concept and what we offer but I feel really good about this and am really excited to share this concept with our community.”

I’ve written about Williams’s work before and am a big fan. You can read more here but my tip would be to start with the banh boli, a superb example of Williams’s thoughtful approach. Here, a beef dip collides with classic banh mi flavor somewhere over South Philly, and the result is a beguiling mix of the familiar and new.

Handsomely marbled brisket is braised for fourteen hours and forms the lustrous centerpiece of the show. The banh boli also comes loaded with pickled veggies, mozzarella, bright Fresnos, basil, and hoisin-sriracha – before house-made cilantro chimichurri crowns the masterpiece. On the side, a small portion of pho for dipping – the chef tasking chicken feet to add extra depth to the clarified broth.

It’s fusion cooking of the highest order. A term people often misunderstand, mistaking fusion for a menu of competing cuisines eyeing each other coyly from opposite pages. This is the real deal, a wide-eyed amalgam of existing ideas and inspiration, resulting in the completely original. 

Mexitacos Al Estilo Jalisco

A new Mexican option over in West Valley City. An extensive menu covers a lot of ground with everything from birria, volcanes, burritos, and loaded fries.

Moena Cafe

The latest name to join a rapidly changing Daybreak dining scene. Hailing from Hawaii, the cafe is open seven days a week, 7.00 a.m. – 3.00 p.m.

Monte

In case you missed it, here’s the full scoop on Monte – one of the newest fine dining names. Opening inside South Salt Lake’s Beehive Distillery space, chef Martin Babio puts out a five, seven, and twelve-course tasting menu; one that focuses on the best of local product alongside flashes of modernist technique.

Mozz Pizza

Joining locations in the Woodbine Food Hall, Provo, and Daybreak, this opening in the Milk Block makes it four for the local pizza chain. A wood-fired sourdough crust provides the backbone of the pies.

Pizza Bar

A three-way collab between three well-known names on the SLC dining scene; Pizza Bar is the fruition of chef Brandon Price (formerly of Oakwood Fire Kitchen), Phelix Gardner (Pago Group), and somm-operator Scott Evans (Pago Group). Pizza Bar first appeared in the Sugar House Station food hall concept, and now it’s taking over the former Finca Pintxos Bar downtown.

Two new pizza styles will be offered, namely, Pizza al Taglio and Neo-Neapolitan whole pies. Those are also joined by natural wines, craft beer, cider and cocktails. Evans provided the following notes on the opening:

. . .

The birth of pizza bar…when Chef Phelix and I started working with Chef Brandon to assist with our pizza program at Emigration Cafe, it was clear to all of us we needed to do a pizzeria together. As we considered locations we missed the elephant in front of us – the $40,000 Valoriani pizza oven inside of the Pintxos Bar that was barely getting use. So the plan was hatched, and a last minute tenant swap at Sugar House Station had us launching a mini version of pizza bar there before we launched the downtown location.

Postscript. Yes, it’s true with the opening of Pizza Bar comes the closing of Pintxos Bar. There are undeniably big emotions with both opening and closing restaurants that only those who have chosen this life will truly even understand. We have been planning this change from some time and it wasn’t until I was removing the Pintxos Bar signs this week that it hit me. Pintxos is closing. Pintxos is closed. When making the decision to close a restaurant, so much factors into it and it is rarely one thing that tips you in that direction. For Pintxos bar, we are located on a undeniably challenging street, serve food that most Utahns have never heard of and can’t pronounce, in a downtown that is years away from growing into itself. So although we had amazing 4.8 star reviews the rate of growth just didn’t make sense to continue to invest into that concept. The Eccles theatre has been a great neighbor bringing a large portion of guests to us each show night, yet with the small footprint and reservations inefficiently filling the room, we turn away more guests than we can serve. That location needs to serve, lunch, dinner, and have a strong takeout and delivery program. Pizza Bar allows us to offer all of that. Pintxos did not. We have been fortunate to keep the entire (small) team on board and will need to add more to expand our hours.

Quickgreens

From owners

. . .

Quickgreens is redefining fast food and healthy food with a mission to make healthy eating affordable, fast, and delicious. We’re kicking things off with a launch of our online ordering and catering kitchen in Salt Lake City, followed by the grand opening of our first physical drive-thru location in Saratoga Springs in August of 2025. Our menu features chef-curated salads, wraps, and grain bowls, crafted from fresh ingredients. Guests can mix and match base options and “quickbites” to create combos that are both nourishing and craveable. Quickgreens also offers convenient catering for businesses, weddings, and events. We’re on a mission to fuel Utah with wholesome meals that don’t break the bank.

We will also be launching an e-commerce line soon, featuring healthy salad and bowls kits for home delivery.

We’re redefining drive-thru dining and at-home eating with real, craveable food made fast and made right. From signature salads and warm bowls to wraps and functional drinks — everything on our menu is built around quality ingredients. Whether you’re fueling a busy day, grabbing something on the go, or getting Quickgreens delivered to your door, we make healthy eating convenient wherever you are.

Rabbit’s Foot Brewing

This West Valley newcomer is the collaboration of two popular local businesses, namely, Lucky 13 and Bewilder Brewing. The latter brews the suds, the former brings the burgers – and a few more pub-friendly dishes. The new RF opens in the old Penalty Box Bar & Grill.

Sakura Express

A new fast casual service Japanese hibachi spot, located in Midvale. Plates and bowls sit alongside uramaki sushi, and boba. Prices are keen with most of the rolled stuff, and bowls under the magic $10 mark.

Saltify Grill

New to the University area, this spot, which promises authentic doner kebab, right down to the bread you remember from that Berlin vacation. Owner Faiza Rizwan’s approach to the much-longed-for dish even includes a house-baked bread.

Si Si Colombia

Columbian cuisine comes to this busy corner spot in WVC, most recently home to a location of Atlantis Burgers. Sobrebarriga En Salsa, Sancocho De Carne, and Sudado De Pollo – all dishes you can find on the menu. If you’re wondering about previous businesses in this location, you’re not the only one. The spot has hosted many names over the years and sparked lively conversation on the local Reddit.

SLC Dhaba

One more South Asian restaurant for you to try out. According to the business, “SLC Dhaba was born out of the shared culinary passion of two friends from North India, with a simple dream — to bring the bold, vibrant flavors of Indian food to the heart of Utah. What began as a humble catering venture soon grew into a community favorite, and today, we’re proud to welcome you to our first brick-and-mortar location in West Jordan.”

Smash Kabob

This halal food truck lists Taylorsville as their main hangout, but as ever, be sure to check their socials to track them whizzing around town. The central core of the menu is platters leading wth a variety of South Asian styled proteins.

Sol And Sabor

Located in Murray’s Ivy Place, and open 7.00 a.m. – 4.00 p.m. daily. Dishes such as huevos rancheros kick things off alongside French toast and a half dozen chilaquiles versions.

Strada

The latest effort from the team behind the well-regarded Matteo. Strada is expected to be a more casual affair, and if I recall correctly, it was the original business idea for Matteo’s impresario, Matteo Sogne. In this interview with Sogne by Lydia Martinez, the owner gave a nod to a future pasta/sandwich shop venture in his near future.

Sunday’s Best

A second opening of this brunch all-day brand is now open in the Post District, just opposite Urban Hill. Taking over the baton from the original Sandy location, this latest iteration features a rooftop bar space (titled Sunday School) pf which the business writes, “Sunday School, the coveted Champagne & Cocktail Lounge sitting above Sunday’s Best on the 2nd floor, is a never-seen-before rooftop experience welcoming guests 21 and older to a South Beach Style Resort vibe making you feel like you’ve been transported to an oceanside escape without ever leaving the city. This dreamy lounge is filled with captivating pink & gold accents, lush greenery, open rooftop-endcap atriums and overlooks the cityscape providing a never ending sparkle!”

Tai Lai Shun

A menu of authentic Chinese dishes (as well as boba) is now open in Orem. The menu leans in the Sichuan direction, featuring selections such as Numbing Spicy Beef Noodles and Mala Pig Ears; though it also throws in a few Japanese items like Katsu and Tempura for good measure.

The Tea Barn

Also, recently unlocking the doors in Orem, Utah County’s first Korean tea cafe. The restaurant specializes in Cheong-infused drinks, with a menu encompassing everything from coffee to matcha to traditional Korean teas.

Top Taco

You love to see a trompo, which is to say, that rotating meat cone used for the very best al pastor. Top Taco features just that. Delivery methods include tacos, burritos, quesadillas, and more.

Thai Better

Joining two prior locations in Saratoga Springs and South Jordan, Thai Better has now expanded to three with a new unit in South Salt Lake’s Chinatown complex. Apps start from around $6, entrees $12.

Thai Lake City

A few doors down from Top Taco listed above. The Thai menu hits all the expected bases, curries to stir fries, as well as including some lesser-seen dishes like khao soi.

Urban Sailor

The latest location for the growing local coffee shop is this new spot in Park City.

Yoimi Sushi & Hibachi

Sizzling hibchi dishes are joined by nigiri and sashimi at this brand new Japanese restaurant. On the flattop side of the menu proteins are offered by the duo or trio, with the fanciest seafood selection topping out at $34.85.

Coming soon

House Of Mother

Expected soon in SLC, the business’s Instagram profile explains, “Coming August 2025. Coffee by day, Rhythm by night. 369 S. Main Street Salt Lake City. 21 + ONLY”

Magnolia Bakery

Via press release

. . .

Magnolia Bakery, the iconic New York City bakery that has captivated dessert lovers worldwide, is making a sweet move to Utah. As the company approaches its 30th anniversary next year, Magnolia Bakery has awarded its very first U.S. franchise right here in Utah, with its inaugural location slated to open in Salt Lake City in 2026.

This marks a significant milestone for the beloved brand, as it launches its domestic franchising program in the United States. More than just a cupcake shop, Magnolia Bakery has defined its category with high-quality products, a time-tested operational model, and passionate customer loyalty. In the booming premium dessert market, this franchising initiative offers a unique opportunity for local owners to deliver an elevated experience that stands apart from typical dessert franchises and helps communities celebrate life’s sweetest moments.

This move into U.S. franchising builds on Magnolia Bakery’s proven ability to succeed in diverse markets. Corporately owned bakeries are thriving in New York, Los Angeles, and Chicago, and the company’s seven international franchise partners operate over 35 stores in regions including India, the UAE, the Middle East, and Southeast Asia.

This announcement tells the story of an iconic brand’s evolution and its commitment to bringing its uniquely sweet experience to more communities, with Salt Lake City leading the way.

Vessel Kitchen

Via press release

. . .

Vessel Kitchen, the Utah-born restaurant known for its globally inspired, health-forward dishes, is set to open its newest location in Orem, Utah on Friday, August 22. The opening not only brings Vessel’s bold, scratch-made menu to another corner of Utah County, it also marks a major milestone for the restaurant – nine stores in nine years of business.

Located at 115 W Center St., Orem, UT 84057, the new restaurant will be open daily from 11 a.m. to 9 p.m., bringing Vessel’s globally inspired, scratch-made menu to the heart of the city in a warm, casual setting.

“It’s incredibly humbling to look back at what started as one small store in Park City and see how far we’ve come,” said Roe’e Levy, Co-Founder of Vessel Kitchen. “Opening our ninth restaurant—right here in Orem, just down the road from where I studied culinary arts at UVU—feels like a full-circle moment. This milestone is more than growth; it’s personal. We’re excited to become part of the fabric of Orem and show up with the same heart, creativity, and care that’s guided us since day one.”

Vessel Kitchen aims to redefine fast-casual dining with real food, real flavor, and real intention – offering a thoughtful mix of nourishing and crave-worthy dishes designed with flexibility in mind. The menu features signature bowls, fresh salads, and creative fusions like naan tacos, alongside comfort-forward sides like mac & cheese and mashed potatoes. Fan favorites like the Utah Bowl and Hash Hash have become staples for both longtime fans and first-timers alike. With options suited for every type of eater – from vegan to gluten-free, Whole30 to kid-friendly – Vessel gives each guest the freedom to build their perfect plate without compromise.

Founded in Park City in 2016, Vessel Kitchen has steadily expanded across Utah. In addition to its flagship Park City location, the brand operates restaurants in Sandy, Salt Lake City’s 9th & 9th neighborhood, the Salt Lake International Airport, Farmington, Midvale, American Fork, and now Orem. Following the grand opening in Orem, the team has their sights set on Northern Utah and filling the remaining gaps across the state making great food even more accessible.

WolfDog Brewing

Not much info on this one at this time, but for sure a new entrant to Utah’s bustling brewer scene. Coming to Sandy, the brewery’s website is currently offering memberships that come with lifetime “pour prices”, affording fixed member pricing down the line.

Other useful links

• Free newsletter – signup and receive our weekly newsletter for free
• Food talk group – chew the fat with other like-minded Utah foodies over on Facebook.
• Best of SLC 2024 – what you can’t miss in the Beehive right now.

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.