All the latest restaurants to open in Utah – and a peek at what’s next

Here’s our first major recap of new openings for the year. A deep dive into everything that’s opened over the past few months, as well as a look at what’s next. It’s been a very busy first quarter – more than forty or so names for you to study; and yes, there will be a test later.

Brownstone 22

First up is one of the most exciting new eateries to land in downtown SLC in recent times. I wrote about all the details of this new opening in a recent story; you can read the full first look at Brownstone here. To recap that story, it’s the work of Richard Romney and Travis Herbert – the duo behind the James Beard-nominated Felt Bar & Eatery. Browntone 22 is an ambitious step up, taking up residence in historic digs, with a menu that looks back to grander times, with a dollop of modern inspiration. It’s a must.

All Purpose Bakehouse

Open 8.00 a.m. – 3.00 p.m. Wednesday through Saturday, a new bakery in the Maven District. There’s plenty to ditch the diet plans with here. French inspiration is the order of the day from chef/owner Eli Fuhrman, the laminated likes of pain au chocolate, and buttery croissant featuring prominently.

Argentina’s Cafe

Empanadas lead the menu at this new SLC spot, available baked, fried, or to go, frozen. There are eight options in total, with the selection including traditional beef, Argentinian pulled pork, and Malbec beef. Other bites are also available, such as a choripan sandwich with house-made chorizo. I believe this is the second location for the business that started in Park City.

Bar-W Steakhouse

This new steakhouse looks to be an extension of Nephi’s Bar W Beef, with the restaurant kitchen leaning heavily into the ranch’s local beef. Quite literally farm-to-table dining. Access to their own ranch, I presume, makes for the inflation-busting prices here. None of the signature steaks (USDA prime) from ribeye, to T-bone, to filet breaks the $50 mark. And that includes soup/salad, and two sides to boot.

The new facility is also joined by a new Bar Dub Grill, which offers a more casual dining setting, and in their own words, “Burgers. Fries. Ice Ceam. Spud Nuts. Enough Said.”

Burger Fusion

Pitching up in Trolley Square, a new option for burger lovers. Opened by Mike Jardine (the name behind Twisted Sugar), the business touts beef tallow as the magic behind the fried portion of the menu. The burgers use a mix of ground chuck and Wagyu supplied by Snake River Farms.

The menu starts with a simple, unadorned burger but quickly gets more creative with the likes of the Velvet Smoke Show (peanut butter, berry jam sauce, cheddar, bacon, caramelized onions, hot honey pickles, slaw) and the Wasabi Tsunami (panko breaded and fried patty, pepperjack, katsu sauce, wasabi aioli slaw).

The Brick

The new residents for the former Cafe Niche space in SLC. Open for breakfast, lunch, and dinner. The early hours see dishes such as steak and eggs alongside breakfast burritos and French toast. By dinner, the menu changes up. Soups, salads, burgers, and pasta. The restaurant is the work of Jonas Piraquive, who has partnered with long-time Utah restaurateur Alan Galeano on the project.

Eight Settlers Lounge

If you missed it, here’s a reminder about this new spot in downtown SLC. I stopped by to take some pictures of the new lounge, which you can take a looksee at over here. Spanning three floors and as many bars, the launch food menu is the work of exec chef Angelique Pereat, and one loaded with Spanish flair – Galicia Grilled Octopus, Langostino Valentino, and Brochetas a la Espanola to name three. At first blush, it’s certainly a unique roster for a 21+ bar.

El Parce Colmbian Grill

Heads up Murrayites, you now have a new Colombian food option in your midst. The menu looks solid with their Picada Las 4 Babys ($44.99) catching my own greedy eye; a heaving platter of a thing with chopped steak, chicken breast, Colombian chorizo, morcilla, cerdo, spuds, yuca, guacamole, and more. Order for one, please.

Eva

Chef Charlie Perry’s restaurant is back in biz. Following last Summer’s devastating downtown fire, the restaurant joins White Horse in getting the band back together on Main Street. The restaurant has been a staple here forever. Heck, I remember this one being one of the very first restaurants I formally reviewed. You can read the comically poor early days of my work here, and then laugh at the comically low pricing days of 2009 as well. While the prices of 2009 surely won’t be back again, I can guarantee some solid cooking with Perry back in the kitchen.

Gossip Kitchen

Recently opened in the home of the old Laziz Kitchen in downtown SLC. The menu offers a mix of Japanese and Italian dishes courtesy of the two chefs involved: Mint’s chef Soy and Carmine’s Carmine Delli Bovi. While the pairing of the two culinary approaches is reminiscent of Central 9th’s Junah, Gossip’s approach doesn’t appear to fuse the two together, instead choosing to offer them as distinct options.

Grove Market And Deli

Grove Market is another staple of SLC that recently returned. I’m sure I wasn’t the only one closely watching the property ever since the business closed up shop during November last year.

The business first started life on Main Street back in 1947, opened by Pete Savas. Initially opening as a neighborhood grocery store, the deli component wouldn’t be added until the 70s. Son James ‘Jim’ Savas took the reins at the tender age of 19 and operated the restaurant for a staggering 61 years. The excellent Salt Lake Sideways has this piece on the formative early days of the business. Sadly, Savas passed away earlier this year.
The business continued for several months, but ultimately closed in the Fall, leaving the fate of one of SLC’s most iconic names unknown. Iconic? You’d be hard-pressed to find a long-term SLC resident who wasn’t aware of Grove and its loaded sandwiches, notable for the low prices. The star of the show, eye-opening ambassador rolls, mammoth torpedoes of bread – as big as your arm – easily enough for several meals.

The restaurant changed hands in December 2025, and, as of last month, was back in business, with online reviews citing their favorite sandwiches were back on the menu.

Halalepenos

South Asian cuisine collides with Mexican at this Riverton restaurant, which also relies on a halal-driven menu. The result of this unique blending means smash burgers on paratha, tacos with birria nihari beef, and burritos with chicken tikka. Even dessert gets in on the action with a rather delightful-looking ras malai tres leche cake.

Jay Jay Restaurant

Another halal-friendly option, but one I don’t see too much information for online. The following from their Google profile then, “JJ Restaurant Halal offers a vibrant dining experience featuring a wide variety of halal tacos alongside authentic Middle Eastern dishes. The menu includes delicious breakfast options such as freshly brewed coffee and tea, hearty breakfast burritos, and homemade cakes. Guests can also enjoy flavorful favorites like falafel, samosas, and aromatic biryani, all prepared with traditional spices and high-quality halal ingredients. From breakfast through dinner, JJ Restaurant Halal provides a satisfying and welcoming place to enjoy bold flavors and comforting meals.”

La Lola Taco

Promising “LA Taco Culture”, this one heads our way from chef Luis Perez, notable for his Michelin Bib Gourmand award for his work at the Santa Ana-based Lola Gaspar. The new Murray Taqueria offers a concise menu, with mesquite-grilled proteins featured alike in tacos and burritos.

Los Panas Burgers And Venezuelan Food

Imposingly loaded burgers are on offer at this new South Salt Lake restaurant. Case in point, the Los Panas that totters with a third-pound beef patty (chicken/pork also available), bacon, ham, mozzarella, American Cheese, shoestring fries, Los Panas ’ sauce, mustard, ketchup, cabbage and tomato.

Momomaru

I mentioned these guys at the start of the year as ones to watch. First impressions are promising given the restaurants single mindedness. There’s no maki, uramaki, or otherwise. The menu is 100% hand rolls, each made to order, placed in front of the diner, piece by piece.

With such a laser-guided intent, one imagines serious focus on the core ingredients; for example, the business touts the use of ariake nori to wrap the rolls, a type of seaweed, “grown in extreme tidal waters, where it’s repeatedly exposed to air and submerged again. That stress builds thicker cell walls and more structure, giving the nori a clean snap and keeping it crisp even against warm rice. It’s the best there is, and it’s the only nori we use.”

I’m buoyed by the images I’ve seen on social media, lines queuing to get a seat at the wrap-around bar seating setup.

Nacho House

Opening just towards the end of last year, but until now, not been mentioned here – this one opened up at arrived at Landing. As you might divinate from the name, nachos feature strongly with a quintet of different preparations. Qusadilias and chimichangas are equally well represented, too. Intriguingly, the menu also sports a variety of pasta dishes, informed by a few Mexican ingredients such as a chipotle cream sauce in the Lumbre pasta, birria in an Alfredo dish.

Oishi Ramen

Building on the success of their Chinatown location, a second Oishi has opened in the University area – taking over the kitchen of the now closed Sasa Kitchen.

Old Tblisi Kitchen

Launching late last year, and now reopened after a move and renovation. You can now find their Georgian charms (that’s the transcontinental country, not the peach state) over in Millcreek. New to Georgian cuisine? I’d assume most would be. The best I could find was their DoorDash menu, which features shawarma wraps, beef dumplings, and kebab wrapped in Armenian anush lavash.

Penny Ann’s Cafe

One more from the PAC team, here’s the full press release on the latest opening.

. . .

Penny Ann’s Cafe, the multi-year “Best of State” winner for Best Breakfast in Utah, is proud to announce the grand opening of its fifth location at 7495 South Union Park Ave, Sandy, Utah. This newest expansion brings the cafe’s signature East Coast comfort food and famous sour cream pancakes to the heart of the Sandy community.

Known affectionately as the “Home of the Heavenly Hot Cakes®,” Penny Ann’s Cafe has become a staple of the Utah dining scene since opening its first doors in 2011. The new Sandy location continues the tradition of serving scratch-made breakfast and lunch all day in a cozy, family-friendly atmosphere.

A Family Legacy from New York to Utah

Penny Ann’s Cafe is a true family affair. Originally from upstate New York, the Willey family moved to Utah, bringing with them a passion for the classic East Coast diner experience. The restaurant is named after Penny Ann, who, along with her sister Cindy, can often be found greeting guests and chatting with regulars.

The kitchen is led by Executive Chef Warren Willey, whose extensive culinary background—from New York to Park City—is the secret behind the cafe’s “down-home” flavor. Brothers Paul and Warren work alongside their sisters, and a dedicated team of staff who have become part of the extended Willey family.

Award-Winning Comfort Food

The Sandy location will feature the full award-winning menu that has earned Penny Ann’s Cafe the “Best of State” title for ten consecutive years, including:

Heavenly Hot Cakes®: Light and airy sour cream pancakes served with butter and syrup.
House-Made Corned Beef Hash: An East Coast specialty featuring finely chopped corned beef blended with potatoes.
The Pot of Gold: A hearty skillet of potatoes, three meats, and vegetables smothered in homemade sausage gravy.
Signature Lunch: Including their “Famous Grilled Reuben” on marbled rye and fresh, signature burgers.
“We are so grateful for the support the Utah community has shown our family over the last decade,” said Paul Willey. “Opening our fifth location in Sandy allows us to bring our family table to even more neighbors. We want every guest to feel like they are stepping into our home for a meal made with love.”

The Sandy location at 7495 South Union Park Ave. Hours: 7:00 AM – 2:30 PM, 7 days a week. Menu: Breakfast and Lunch served all day.

Sal Y Limon

Kolbie Peterson in the Tribune (via her Utah Eats newsletter) reported that this name has returned in Midvale. Petersaen wrote, ” Taqueria has reopened at 1076 E. Fort Union Blvd. in Midvale, after parting ways with the franchise group the owners partnered with when the restaurant first opened, according to an Instagram post. When I visited Sal y Limon last spring, I enjoyed the fish taco and the churro bites.”

Sidecar Doughnuts

Opening to huge social media buzz, if you know donuts, you *know* this name. At least that’s what they tell me. I’m not one with an overly sweet tooth. Fun fact, my bi-annual can of soda is enough to have me bouncing off the walls from a sugar high. The brand out of Cali is well known for its cake donuts, which are well followed by aficionados. Case in point, the opening brought plenty of donut debate to the local Reddit.

Sip N Dip

Opening towards the end of last year, this one seemed to elude my Sauron-like gaze, so here we are by way of Virgoan-completionism. The Middle Eastern cafe features a variety of beverages, from Turkish coffee to boba, as well as a lineup of desserts such as baklava.

Soup And Sip

A new WVC Vietnamese restaurant located in West Valley City. Owned by Jeff Do and Jenny Ngo, the menu touches all the familiar bases: pho, banh mi, rice, and noodle dishes. All your favorites are here. Keep an eye on the inimitable Pho King, who is presently revisiting all of Salt Lake County’s pho restaurants to update his guide to SLC’s best pho.

Sri Annapoorani Express

You might recall our guest writer, Ryan, excitedly talked about Sri Annapoorani in South Jordan a little while ago. The South Jordan restaurant has now made a leap into downtown Salt Lake City, with a new “express option” for busy workers.

Sushi by Bou

Sushi by Boū is one of several new omakase concepts headed to town. The first Utah location for the group is now open in Downtown SLC’s Peery Hotel. The press materials for the arrival state, “The brand is known for its intimate, timed omakase format, top-tier ingredients, and craft cocktail program, with locations across major U.S. markets.”

SLC’s Sushi by Boū is expected in March and set to offer “three chef-guided omakase menus (12- and 17-course options, including the premium Bou Reserve) + craft cocktails, premium sake, and Japanese spirits”.

Sushi By Scratch

Here’s one more, this one from husband-and-wife chefs Phillip Frankland Lee and Margarita Kallas-Lee, who are set to debut their Michelin-winning (for their Montecito, CA location) Sushi by Scratch concept up at Deer Valley. Sushi By Scratch will take up residency at the new(ish) Grand Hyatt Deer Valley and offer an omakase-inspired tasting menu.

A presser for the upcoming opening states, “Similar to all of Sushi by Scratch Restaurant’s designs, Sushi by Scratch Restaurants: Deer Valley will be located in an intimate room on the property that will be transformed into a luxurious, cozy lair, dimly lit with one long counter placed in the center where three sushi masters will provide a unique 17-course omakase tasting menu experience for the 10-seated guests.”

The omakase will be $245 per person and will operate Wednesday through Sunday, with seatings at 5.00 p.m., 7.15 p.m., and 9.30 p.m. The sushi is complemented by Scratch Restaurants Group’s in-house beverage program, which features a selection of Japanese sake and whisky. Three beverage pairings are offered as add-ons, priced from $105 to $125. The first includes three sakes, two micro cocktails, and a beer; option two includes six sake pours; and the third includes six pours of Japanese Whiskey. Beverages are also available à la carte.

Taverna Pizza

Over in the Marmalade neighborhood, Nate Silverstein-Tree has a new destination for lovers of New York-style pies. Impressively, almost the whole menu is offered by the slice, with prices running $4 through $6.

Urban Gyro & Chicken

A second location is now open for this name – the latest outlet unfurling in Sugar House alongside the likes of Silverside, Scovilles and Ding Tea. The restaurant offers a sauce-drenched nod to NYC’s halal street cart scene.

From my experience with the OG Regent Street location, platters are the best bet, which start with turmeric-tinged rice, alongside a jumble of chopped romaine, tomato, and cucumber. Over the top, chicken shawarma, lamb, falafel, or battered fish. 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 treat.

Via Veneto Pizzarium

Moving into the old Beltex Meats building, a new pizza shop from the operators of the nearby Veneto. Roman-style Pizza al taglio, “pizza by the cut,” seems to be the house specialty

Verona Cafe

Traditional Lebanese cooking is now available over in Millcreek. In addition to a selection of apps, the core of the menu is built around wraps, panini, and plates loaded with the likes of beef kafta, falafel, and shish tawooq.

Wariqe Peruvian Food

If dishes like tacu taco, lomo saltado, and jalea mixta get you hot under the collar (and they rightfully should), there’s a new option in Utah County. Provo’s Daily Universe has this great low down on Victor Castro and his new eatery.

Wombat Bagels

The competition for the best local bagel continues to heat up. The latest to throw their pastry into the ring, this newcomer to West Jordan. Plain bagels start from $3 with a variety of toppings and fillings, building upwards from there.

White Horse

As a reminder, this one has bounced back in the past few weeks. Following a fairly brisk rebuild after last Summer’s fire, not much has changed inside; there’s a slightly darker color palette at most. The gently illuminated library wall of liquor dominates the center of the space, looming down on the procession of bar seats. There are communal high tops, cosy tables, and two imposing wrap-around booths for larger groups. The patio will be back as soon as the weather tiptoes into patio season, which feels like now, huh?

In a similar fashion, the menu is instantly recognizable. Egg and chips with malt vinegar powder, confited duck wings, and one of the best bacon cheeseburgers in the state – all return with only a modest number of seasonal updates. The re-opening of the 21+ brasserie-informed bar means that this hub of Main Street takes one more step toward returning to its vibrant best.

Xiao Bao Bao

Romina Rasmussen’s bao brand has expanded to a second location over in the Milk Block development. There’s a lot going on in there now, from the new SLC Neighbors bar, through to the upcoming Wasatch Food Co-Op building. The restaurant is open Tuesday through Saturday from 11.00 a.m. – 8.00 p.m.

Yeti Bar & Lounge

Local beer, and food from the very good 14 Peaks (Indian and Nepalese) food star at this new Cottonwood Hights bar.

7Sins

A new cocktail destination for Holladay. The business recently took over the old Elixir Lounge, with the new owner telling me, “This is completely new.  I purchased it at the end of last year and have been doing some remodeling and redecorating, plus we have updated our menu with an amazing chef.  

Coming soon

Burger Lab Bar

Moving into the vacancy left behind by Under Current, this new burger concept. From their site, “Gourmet burgers, crafted cocktails, and a bar that feels more like a lab in downtown Salt Lake City.”

Mina Ristorante Siciliano

After a series of soft openings, this one will be along at 439 E 900 S any day now. Mina is a Sicilian-inspired business, led by Giro Messeri (from Taormina, Sicily) alongside executive chef Leonardo Li Mura (from Catania, Sicily), and “grounded in the belief that great hospitality is built on warmth, generosity, and genuine human connection.”

So says co-owner Adam Rosh. who also explained to me, “The name ’mina comes from Taormina, the historic coastal city in Sicily that shapes both the spirit of the restaurant and the food. The menu will focus on house-made pastas, Italian comfort dishes, fresh seafood, and classic Sicilian desserts, complemented by seasonal, off-menu items driven by what’s freshest locally. The aim is high-quality, approachable Sicilian cooking delivered with care and intention.”

I’ll be headed there on opening day to poke, pester, and prod. I’ll bring you the full story in due course.

Sweetgreen

Utah is set to get its first location of this popular chain. It’s headed to Sugar House at 2188 Highland Drive suite #103, according to the company website.

Monti

One to keep an eye on for those in the Holladay area. Signs are going up (and renovation work) at the former Wendy’s at 6135 South and Highland. A job listing seeking an experienced barista for the concept lists,
Monti is a new, health-forward food and beverage concept offering breakfast, lunch, smoothies, juice, and coffee. We are in the early stages of building something special, with strong plans for growth and expansion. This is an exciting opportunity to be part of a brand from the ground up and help shape both our culture and our coffee program.”

Uchi

You may have heard rumors about this one bubbling around social media for a little while, but today I can confirm, Uchi is indeed coming to Salt Lake City. This one will undoubtedly have several folks more than a little excited, and for good reason. The Austin-based Hai Hospitaliity produce excellent restaurants. Names on their roster include the stable of Uchi names (Uchi, Uchiko, Uchibā) as well as the intriguing Loro, a collaboration between James Beard-winning chef Tyson Cole (pictured top, credit Uchi) and BBQ pitmaster extraordinaire Aaron Franklin.

The planned Uchi expansion into SLC will see a capacious 165-seater, replete with a further two dozen or more covered spots al fresco. The opening is presently penciled for 2027, as part of the Pickle & Hide development in the Granary District. Specifically, Uchi will take up home inside the preserved shell of the former Bissinger & Co. building at 739 South 400 West.

Hai Hospitality’s Todd Reppert explains, “Salt Lake City won over our hearts at Hai after just a few visits. It’s a city on the rise, with a fast-growing population drawn to a high quality of life and a booming economy. The redevelopment of former industrial areas downtown, namely Blasser’s adaptive reuse of the Granary District’s unique building stock, made this an exciting place to open our next Uchi, ahead of what is sure to be a rush of new restaurants in the coming years.”

Fellow Texans Michael Hsu Office of Architecture has been tapped for the design aesthetic, and I can’t imagine this will be anything less than a home run, and one of the city’s hottest tickets, at least if my own experiences of Uchi (and Loro) back in Austin hold here. Again, I’ll say this till I’m bluefin in the face, say what you will about out ot state newcomers – I love to see the time, talent, capital, and attention invested into the city. A rising tide, folks.

Culinary Dropout

Another name that looks set to join them at the Pickle & Hide development. Speculation was rife a few months ago, though the brand has yet to confirm any move here. That said planning permits are starting to pop up bearing their name. For the uninitiated, CD is part of the Fox Restaurant Group, which operates several Flower Child restaurants locally. Stay tuned.

Udon Shin

Founded in Tokyo’s Yoyogi in 2011, this chain looks set for Utah. The premise here is that the namesake noodles are never cut or boiled in advance. Instead, “each portion is rolled, cut, and cooked only after your order is placed, ensuring the ideal texture and freshness that defines the ultimate udon.”

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• 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.