A Christmas Parlor – Back for ’25 and probably the most successful yuletide pop-up of recent years, at least based on the fact that the reservation book is always solidly booked here. This year’s look for the cozy cocktail bar tucked into the back of Flanker sees the recent country vibe adorned with a Christmas refresh. The makeover will run through to January 5th, nightly from 6.00 p.m.
On the food side, chef Daniel Ontiveros is offering a selection of small plates and sweet bites designed for sharing and celebrating featuring jumbo holiday wings, spicy pigs in a blanket, Santa’s cookies and eggnog milkshakes; while award-winning mixologist Francesco Lafranconi lineup of cocktails feature warm winter flavors like pumpkin, ginger, and spiced apple and pear, served with whimsical garnishes and festive glassware.
Miracle at Varley – Returning for another year at this downtown SLC bar. The event runs through December, which the business writes, “Varley transforms into Miracle, an over-the-top Christmas cocktail experience filled with twinkle lights, nostalgia, and more spirit than Santa’s sleigh. Expect limited-edition holiday cocktails, cozy décor, and that signature Varley energy, equal parts festive and indulgent.”
Check the business’s socials and calendar for a range of special nights, including karaoke nights, ugly sweater parties, surprise guest DJs, and themed holiday takeovers. Every night brings a new reason to celebrate. Miracle is available for reservations, Monday – Thursday (4.00 p.m. til close) and Friday – Sunday (noon – close).
Drift Lounge – While the Remora guys (formerly ACME) are still awaiting the finalization of their perma-home, you can catch them right now over at Drift, the bar that fronts the Woodbine food hall. Tiki experts Sam Miller and Mikey Edwards will have plenty of fire and fury to light up the space, not least plenty of festive cheer for their fourth yearly Christmas/Tiki extravaganza. While on the subject of Remora, here’s a fun recent interview with the duo on Bill Allred’s Let’s Go Eat Show.
Chalet on 6th – You can find this one on the 6th floor of the Hyatt Regency, where the property has deployed a yurt to their sprawling rooftop patio. Chalet on Six is “an adults-only, alpine-inspired retreat. A cozy way to celebrate the holiday season, guests can dine inside the beautifully decorated, temperature-controlled yurt on Friday and Saturday evening.”
Should you book a table, you’ll enjoy a four-course menu wth dishes such as, “beet carpaccio with spruce vinaigrette, whipped goat cheese and candied pecans; butternut squash soup topped with parmesan foam, roasted pumpkin seed chive purée and chili oil; and apple cider-braised short rib with green apple purée, roasted parsnip sage crumb, and local cider jus. The meal concludes with a spiced pear cobbler drizzled in brown butter caramel and accompanied by vanilla ice cream.” Pricing for Chalet on Six starts at $75 per person.
Nutcracker Tea experience – Now being offered at Bambara in Hotel Monaco, two different menus: the Sugar Plum Tea Service ($35) and the decadent Land of Sweets Hot Chocolate Experience ($35). Paired with optional Holiday Spirits ($15), “these limited-time menus transport guests straight into a storybook celebration of winter luxury.” Saturdays and Sundays 10.00 a.m. – 2.00 p.m.
Bar North Pole – This is the name for a new seasonal bar lineup at North Italia, the Riverton Italian eatery. Available through December 31st, the list features eight new creations priced $10 each (NA options available too).
Feldman’s Deli
Onto other news, then, and a glance at other menu updates around town. First, on top of the pile, a big new beverage menu at this award-winning East Side deli. You can see the full list here on their socials. Feldman’s writes, “We have added some requested dark beers. Introducing the Bombastic Attempted Murder which feels like you are drinking a cinnamon roll! Drink that with a side of New York Cheesecake and enjoy!
We are also adding Old Rasputin by North Coast Brewery! If you want to drink like you’re on a 12 week fishing trip, this is the beer for you! Along with those, we are proud to add to our “Non-Alcoholic” section. We now carry the 8Zero5, which is the N.A. version of the very popular 805 (which we now carry too!).
Franklin Avenue
Don’t worry, the burger is still here, as is that black cod and mafaldine pasta. Joining them for the Winter, though, is a handful of new options from chef Matt Crandall. New to the menu, the following dishes:
- Hamachi Crudo, blood orange, leche de tigre, blueberry, jalapeno, radish, $18
- Duck Confit Lettuce Wraps, hoisin-ginger glaze, sunomono, Napa cabbage, carrot, chile crisp, $18
- Roasted Sweet Potato, Siam red curry, whipped coconut, pistachio crumble. Thai basil, $16
- Sea Bass, black forbidden rice, roasted Winter squash, Siam red curry, $36
- Spiced Duck, five-spiced breast and chicken-fried leg, sweet potato purée, blueberry demi, blistered snap peas, $38
- Squid Ink Chitarra Crab, miso butter, Intermountain mushrooms, togarashi, breadcrumb, Meyer lemon, Thai basil, $34
- Chocolate Cremeux, white miso, chile crisp peanut brittle, coconut ice cream, coconut caramel, $11
Caputos now serving hand-carved Jamón Ibérico de Bellota
Via press release
. . .
On November 3, 2025, Caputo’s Market & Deli became the first retailer in Utah to offer year-round, on-site hand carving of Jamón Ibérico de Bellota, available daily at all Caputo’s locations.
Long reserved for special events, Spain’s most iconic ham will now take center stage at Caputo’s charcuterie counters. Guests can watch skilled mongers carve directly from bone-in legs mounted on traditional jamoneros (Spanish ham holders) using specialized cuchillo knives, the method practiced in Spain’s finest tapas bars.
“Jamón Ibérico de Bellota deserves to be served the traditional way, carved by hand from the bone,” said Matt Caputo, CEO of Caputo’s Market. “We’ve offered this at select events for years, but now it’s part of our everyday experience.”
Caputo’s partners with COVAP, a farmer-owned cooperative in the Valle de Los Pedroches, one of only four regions authorized to produce authentic Jamón Ibérico de Bellota. The Bellota grade represents the highest quality. Purebred Iberian hogs roam oak forests and never receive feed, living entirely on acorns and wild forage. Their acorn-rich diet and natural lifestyle create the marbling and nutty sweetness that make this ham the most prized in the world.
Because of its rarity and the labor-intensive process, with only a small fraction of Ibérico hams achieving Bellota status, it commands a premium price of $200 per pound. Caputo’s will offer it sliced to order and share free tasting samples daily, inviting guests to experience what many consider the pinnacle of cured meats.
“Utah diners can now enjoy one of Spain’s most extraordinary foods exactly as it was meant to be served,” said Yelena Caputo, co-owner of Caputo’s Market. “Until now, you’d have to travel to New York, San Francisco, or Madrid for daily, bone-in carving like this.”
Small bites
Kura Revolving Sushi – Six new dishes are hitting the conveyor lines at this Sugar House revolving sushi restaurant. Additions to the kinetic procession include: umami sesame Patagonian sausages, teriyaki yellowtail, crispy rice hot dog, sweet corn kakiage, crispy cod fish & chips, crispy cod fish taco.
Backstreet Boba – I spotted this over on Instagram a little while ago. Kuy Teav – aka Cambodian pho – is now being served at Backstreet.
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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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