Last night was the big night – the award ceremony for the James Beard Awards. The black-tie event in Chicago is essentially the Oscars of the US food world. After eight Beehive names were announced as semifinalists in January, two names ultimately made the final cut, and a chance in the hat at last night’s big bash. Therein:
Travis Herbert – Felt. I covered their opening in early 2024 in this first look article. Co-owners Richard Romney and Travis Herbert oversee front and back of house, respectively, and have made an impressive mark on the downtown dining scene. The nomination was Herbert’s first for his role at Felt.
Nick Zocco – Urban Hill. The signature dining destination for the Post District development on the edge of downtown SLC, which first opened in 2022. Here’s my own first look at the restaurant from back then. This appearance was three in a row for Zocco.
Sadly, neither managed to snag the coveted award for Best Chef Mountain region. That accolade ultimately went to Penelope Wong of Denver’s Yuan Wonton. Fingers crossed for next year.
Note: The next big date for your awards calendar is August 26th, when all eyes turn to Las Vegas for the reveal of the 2026 Southwest regional winners.
In other news
Here’s a roundup of other newsworthy items that landed in my mailbox the past few weeks, words largely verbatim from the associated press releases:
Salt Lake City entrepreneur wins national women’s pizza scholarship
Amy Elizabeth Connors of Salt Lake City, UT is the founder of Quail Street, a growing food business dedicated to giving home cooks and independent grocers a better alternative to mass-produced pizza dough. She scaled her sourdough dough through local Utah retailers and is now developing dry pizza mixes using whole grains and regional flours to expand her impact. A professionally trained sourdough baker and self-taught pizzaiola, she also teaches hands-on sourdough pizza workshops in collaboration with Gozney and the Utah State Board of Education. “I love pizza because it offered me an opportunity to have a positive impact on my local food system.”
In honor of Women’s History Month, Corto Olive Co. and Stanislaus Tomatoes joined hands with Pizza University and Christy Alia, founder and host of Women’s Pizza Month, to award scholarships to five aspiring women pizza makers to support the next generation of women pizza pioneers. Alia and a panel of industry judges selected the winners based on their ambition and inspiration, quality of craft, and support of women in the pizza industry.
Connors will travel to Pizza University in Baltimore to attend a multiday intensive Master Pizza Seminar, where she hopes to deepen her knowledge of pizza development. She plans to apply those learnings to the next phase of Quail Street’s growth: developing dry pizza mixes made with regional grains and whole-grain flours that support regenerative agriculture while making nutritious, high-quality pizza more accessible to home cooks. Long term, Amy hopes to continue expanding Quail Street’s impact beyond Utah, helping consumers discover new grains, supporting regional mills and farmers, and demonstrating how pizza can be a powerful tool for building a more sustainable food system.
Dented Brick celebrates 10 years
Dented Brick® Distillery, Salt Lake City’s premier grain-to-glass distillery, is proud to announce its 10th anniversary. To commemorate a decade of “Craft, Grit, and Growth,” the distillery is unveiling a striking new look across its award-winning spirits line, featuring premium labels that reflect its commitment to quality and authentic Utah heritage.
Since opening its doors in 2016, Dented Brick® has stood by a singular philosophy: “It starts with the water”. Located on a historic site once owned by Utah’s first distiller of record, Hugh Moon, the distillery draws its water from a proprietary artesian well. This limestone-filtered Rocky Mountain snowmelt provides the chemical-free, mineral-rich foundation for every bottle of Dented Brick® vodka, gin, rum, and whiskey.
“Ten years ago, we set out to create exceptional spirits without compromise,” said Marc Christensen, CEO and Founder of Dented Brick Distillery. “Reaching this milestone is a testament to our team’s dedication and the support of our community. Our new premium labels represent the next chapter of our story—elevating the visual experience to match the world-class quality of what’s inside the bottle.”
The 10th-anniversary label redesign celebrates the distillery’s distinctive history, including the iconic “dented bricks” from the legendary gunfight, while presenting a contemporary look for today’s spirits fans. These new designs will be featured across the entire product range. In this milestone year, Dented Brick® is also expanding through a new private securities offering for accredited investors, reinforcing its position in the competitive craft spirits market.
Alpine Distilling teams up with Wolfgang Puck Restaurants
Alpine Distilling is expanding its presence within the national culinary and hospitality industry through a new partnership with Wolfgang Puck Restaurants in Las Vegas. The Park City-based distillery recently hosted a private gin tasting and educational experience led by CEO and Botanical Master Distiller Sara Sergent for more than 30 members of the Wolfgang Puck culinary, beverage, and hospitality teams at Wolfgang Puck Bar & Grill. The event showcased Alpine Distilling’s award-winning spirits, innovative vapor-extraction techniques, and botanical-driven approach to flavor exploration.
The immersive experience featured guided tastings of Alpine Elevated Gin alongside specialty releases Lily Lake Gin and Barrel Select Gin, both now available for the first time in Las Vegas through select Wolfgang Puck properties.
“We are incredibly grateful to Chef Wolfgang Puck, Doug Chippewa, Bailey Cole, and the entire team for welcoming us so warmly,” said Sergent. “To collaborate with a hospitality group that values flavor, craftsmanship, education, and guest experience at such a high level is truly exciting and reflects the type of culinary partnerships we’re passionate about building.”
The partnership further strengthens Alpine Distilling’s growing presence within the national culinary and hospitality industry. Earlier this year, Sara Sergent was named a 2026 James Beard Award semifinalist in the Outstanding Professional in Beverage Service category, one of the industry’s most prestigious honors recognizing leadership and innovation in beverage hospitality.
Visitors can now experience Alpine Distilling spirits at several Las Vegas destinations across the Wolfgang Puck Restaurants portfolio, including Wolfgang Puck Bar & Grill, CUT by Wolfgang Puck, and CARAMÁ. In addition to the Las Vegas debut of Lily Lake Gin and Barrel Select Gin, CUT and CARAMÁ currently feature Alpine Elevated Gin, Utah Straight Bourbon Whiskey, and Triple Oak Whiskey within their beverage programs.
Known for its botanical-driven approach and innovative vapor extraction techniques, Alpine Elevated Gin has earned recognition for its layered flavor profile and aromatic complexity, helping establish Alpine Distilling as a nationally recognized leader in premium craft spirits.
Willie’s Lounge marks patio season
With the weather warming up, popular Salt Lake City bars Willie’s Lounge and Big Willie’s are inviting guests to enjoy “patio season” all summer long.
With longer days and sunny evenings, both locations are ready to welcome the community to relax, unwind, and enjoy drinks out on their patio spaces. “We pride ourselves in ensuring that Willie’s Lounge and Big Willie’s feel like neighborhood gathering places where everyone feels comfortable, ” said Michelle Mannos, co-owner of Big
Willie’s and Willie’s Lounge.
“Patio season is one of our favorite times of year because it gives people a chance to slow down, enjoy the weather, connect with friends, and really take in the atmosphere we work hard to create. We put a lot of care into making our patios inviting, fun, and relaxing spaces, and we can’t wait to spend the summer with you!”
Known as Salt Lake City’s oldest dive bar, Willie’s Lounge has solidified itself as a beloved neighborhood hangout with events every night of the week. Guests can enjoy bingo, trivia, karaoke, live DJs, and a laid-back patio atmosphere perfect for summer nights.
Across the street, sister bar Big Willie’s offers a lively sports experience featuring 25 TVs, pool table rentals, trivia, breaking bingo, and its own outdoor patio space. Guests can eat at Big Willie’s or order food to enjoy over at Willie’s lounge while they soak up the summer weather.
Whether stopping by for one of our weekly events, a night out with friends, or a cool drink in the sun, make Willie’s a part of your routine this summer! Our patio spaces will be ready for you any night of the week.
Utahns and all Americans invited to take part in “America’s Potluck” for the nation’s 250th anniversary
Utahns and all Americans are invited to gather, share a meal, and take part in America’s Potluck on July 5, 2026, a nationwide celebration of connection, culture and community in honor of the United States’ 250th anniversary.
The idea is simple: bring a dish, pull up a chair, and gather with neighbors, friends or family. On the same day across all 50 states and Puerto Rico, Americans will take part in a shared moment rooted in one of the country’s most enduring traditions: coming together around food.
While the celebration will span the nation, Utah is helping lead the effort, working alongside states, territories and more than 70 national partners to bring communities together.
“America’s Potluck is about something every Utahn understands: bringing people together,” said Utah Gov. Spencer Cox. “In a time when connection matters more than ever, this is a simple way to gather, reflect, and celebrate the freedoms we share. I hope Utahns across the state will pull up a chair and take part.”
Communities across Utah are already planning local gatherings, from parks and town squares to backyards and neighborhood streets, creating opportunities for people to connect in ways that feel natural and meaningful.
“Food has always been one of the most powerful ways we connect with each other,” said Utah Congresswoman Celeste Maloy. “America’s Potluck is an opportunity to celebrate not just our history, but the everyday traditions and conversations that bring people together.”
Local leaders are also embracing the effort as a way to strengthen ties within their neighborhoods.
“In a small town, something as simple as sharing a meal can bring people closer together,” said Torrey Mayor Mickey Wright. “We’re excited to welcome neighbors and visitors alike to gather, share food, and enjoy a summer evening together.”
Utah’s America250 Commission is coordinating the state’s participation and helping connect people with local events and resources. “Utah is proud to help lead this effort alongside all 50 states and Puerto Rico,” said Nicole Handy, executive director of America250 Utah. “This is about creating a shared moment across the country, starting in our own neighborhoods.”
Participating is easy. Utahns can host their own gathering, join an event nearby, or find resources to help plan at AmericasPotluck.org, which includes an interactive map, planning tools, and ideas for bringing people together.
America250 Utah is leading America’s Potluck efforts alongside all 50 states and Puerto Rico, over 70 national partners, and with a growing number of cities across the country. Visit AmericasPotluck.org for registration information, an interactive map, conversation starters, and decorations.
America250 Utah, a commission appointed by Gov. Cox, is committed to commemorating the milestone anniversary of the signing of the Declaration of Independence, not just as a pivotal moment in American history but also through the unique and rich lens of Utah’s heritage. Learn more about all six Utah initiatives here: america250.utah.gov.
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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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