Culinary Dropout
Let’s start the latest restaurant opening recap with the biggie that just opened. And there’s no denying that Culinary Dropout is a heavy hitter. It’s a big biz, ploughing significant wads of cash into a rapidly developing neighborhood. I can’t imagine what the transformation of this area will look like in ten years. Post District, Central 9th and the Granary District will all merge into one fantabulously funded amalgamation at some point.
Culinary Dropout comes from the Fox Restaurant Concepts group of businesses, which recently also brought their Flower Child brand to the Beehive. Inside, it’s a voluminous space with booths, banquettes, tables, and a sprawling bar anchoring the entrance area. It’s a no-expense-spared type of place, and it’s all very easy on the eye. The lighting in particular is delightfully thoughtful.
It looks like the ownership group is taking the launch very seriously – the space teems with a gaggle of eager employees. We barely wait seconds for drink refills, and I spot at least one familiar face on the floor.
On the menu, it’s comfort food, with the now required dash of elevation. Think pasta, burgers, sushi, meatloaf, fish and chips. Top tip: the area is very much a work in progress, construction-wise, and parking is tight. Right now, your best bet is the free valet option, which the staff told me should be a permanent fixture for the restaurant.
Culinary Dropout – bar area (Gastronomic SLC)
Culinary Dropout – wagyu pigs in blankets (Gastronomic SLC)
Culinary Dropout – meatloaf (Gastronomic SLC)
Culinary Dropout – fish and chips (Gastronomic SLC)Canopy Deer Valley
As the massive Deer Valley East Village development continues apace (head to Midway and by the time you reach Jordanelle you’ll see it…), this is the latest name to come online. The Hilton property does so with four food options. Here are the details on each of these, via press release.
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Tavolona – The flagship Italian trattoria offers classic regional recipes and warm, family-friendly hospitality. The menu features comforting classics like citrusy Crudo di Ricciola with Calabrian chili oil, handmade Tortelloni Ricotta e Spinaci in a roasted tomato crema, delicate Branzino al Forno with white wine lemon butter, wood-oven Broccolini over creamy ricotta, and a rich Funghi Pizza finished with a red wine reduction. Open daily for breakfast from 7 a.m. – 11 a.m., lunch from 11 a.m. – 2 p.m. and dinner from 5 p.m. – 10 p.m.
Fornetto – A vibrant hotel crossroads pairing handcrafted pizzas and shareable Venetian Cicchetti with local Utah craft brews from T.F. Brewing, RoHa and more, spirits, and live sports. Guests can graze on shareables like golden Potato Croquettes stuffed with smoked fior di latte, crispy Ravioli Croccante with marinara, or breaded Crispy Zucchini with lemon aioli, followed by a hearty Pollo alla Parmigiana Sandwich on brioche, capped off with a decadent slice of Torta Caprese for dessert. Open Tuesday through Saturday from 2 p.m. – 10 p.m. (in the off-season, days and hours will expand for the winter season).
Alpine Attic – A cozy rooftop refuge blending Western-inspired design, panoramic views, and lively programming with handcrafted cocktails and alpine bites. It serves as Deer Valley’s go-to spot for sunset drinks and après-ski gatherings, pairing favorites like a Duck Confit Sandwich on a pretzel bagel, crispy Buttermilk Fried Chicken drizzled with hot-and-sour honey, and house-made French Onion Dip with salt-and-vinegar chips with handcrafted local cocktails like the Spaghetti Western, featuring Reposado, Mezcal, and Amaro Nonino. Opening on August 21, Alpine Attic will be open Friday and Saturday from 4 p.m. – 11 p.m. (in the off-season, days and hours will expand for the winter season).
Mountain Provisions – An all-day café celebrating the flavors and makers of Utah with artisanal coffee from Park City Roasters, fresh house-made pastries, warm sourdough breakfast sandwiches, seasonal grain bowls, and chef-curated grab-and-go options designed to refuel guests from morning until night. Open daily, 6:00 a.m. – 6:00 p.m.
Big Tortas
Midvale is the latest location for this Mexican name, specializing in seriously stuffed tortas. When I say stuffed, I mean it. The Sur 39 loads on steak, ham, chorizo, bacon, peppers, onions, pork chop, and cheese, and does so for less than $20.
Dough Lady
Another popular name expanding, the SLC location is now twinned with a Lehi outpost. The premise is the simple same as the original: “Utah’s gooiest cinnamon rolls”. Alongside rolls to go, the business also provides dough for cooking at home too.
Capriotti’s – The Bobbie (Gastronomic SLC)HallPass
There have been quite a few changes over at this Gateway food hall in the past 18 months. The latest news is that Hog & Tradition have moved on (more on that below). It appears that HallPass has switched like for relative like, with the deployment of a new vendor, Nice BBQ. I presume this is an in-house creation, given HallPass is operated by the Nice Hospitality Group (who also run SnowmoBar and Lupessa locally).
Sandwich slingers Capriotti’s have also opened up in the space too. While that might seem slightly unusual at first blush, it’s worth noting that Nice and Capriotti’s both hail from Vegas. Moreover, for my money, the Bobbie at Capriotti’s is the finest fast food sandwich in the land. Come at me, Jersey Mike fans…
Hog And Tradition – Dominican BBQ special (Gastronomic SLC)Hog And Tradition
Pictured above, H&T from their original location in The Local food hall back in 2023. Since then, Geoff Patmides’ BBQ joint moved to HallPass, and now, their own brick-and-mortar in West Valley City. Patmides previously made his name on the dining scene with Taylorsville’s The Local Greek, as well as going on to open Lamb & Feta too. Speaking of which, the former has also left HallPass, with Patmides telling me it will live on as a virtual brand out of the new WVC operation.
Kitchen 88
Provo makes it three for this restaurant, with the new Utah County opening joining an existing duo in American Fork and Kaysville. The restaurant promises “fine dining quality in a fast casual setting”, putting out a menu
Knoops
The big UK hot chocolate name is now open in the Beehive – their first US outing, in fact. Here’s the full presser on the opening from their marketing team:
. . .
Knoops, the premium chocolate beverage brand, today announced the opening of its first U.S. store in Salt Lake City, Utah, marking the beginning of the company’s national expansion strategy in the U.S.
Founded in 2013 by master chocolate sommelier Jens Knoop, Knoops has grown into one of the leading drinking chocolate brands, boasting the world’s largest sustainably sourced chocolate library and more than 30 locations globally. It is redefining the category with both a premium drinking chocolate café experience and an at-home offering available for purchase in-store, with online retail coming to the U.S. in October.
Driven by Utah’s deep affinity for customizable food and beverages, Salt Lake City offers the ideal location to jumpstart the brand’s entry into the U.S. market. It is the first of up to 160 Knoops locations expected to open across America by 2032.
“Launching in Utah is a very intentional decision,” said Jens Knoop, founder of Knoops. “We know it is a state that welcomes growing businesses and is home to a high-quality food and culinary culture with consumers who appreciate personalized food and drink experiences.”
Inspired by the belief that chocolate deserves the same level of craftsmanship and appreciation as coffee or wine, Knoops has successfully reimagined the drinking chocolate experience. Knoops customers choose from a curated range of cocoa percentages and flavor profiles before selecting their drink hot, iced, milkshake or frozen. Further personalization takes place with a range of mix-ins such as sea salt, rosemary, chili, and more, creating a beverage tailored entirely to one’s taste. With thousands of possible combinations, every visit presents a new opportunity to explore, taste, and create something different depending on the occasion. Knoops calls this “Knoopology.”
“I’m so pleased to bring the joy of drinking chocolate to Americans, and for individuals seeking unique, personalized beverage experiences to be able to indulge, feel free, and connect at Knoops,” added Jens.
The first U.S. Knoops store will open on August 21, 2026, in Salt Lake City’s vibrant 9th and 9th neighborhood at 907 East 900 South.
Miramar Mariscos Seafood
New in the Dubai space on the southwest edge of downtown SLC – this new Peruvian spot with a particular focus on seafood.
Nettle
This one has been open for quite a few months now. Apparently I missed the exact opening, so I am including this now for completeness. The business secured its liquor license in February and opened several months ago. Nettle’s menu is comprised of bowls, plates, and salad – all with a health-forward outlook. Most interestingly, the business has a strong connection to Utah’s farmers and producers, with dishes featuring the like of Central Market’s focaccia and a slew of local farms such as Bangerter Farms, Mountain Land, Intermountain Gourmet Mushrooms, Ogden Bay, and Oakdale Farms.
Platform Below
Some of you out there might recall the downstairs area of the old Stanza in SLC. Lavanya Mahate’s Central By Saffron took over the building this time last year, and now, has made a big refresh of the subterranean space. Platform Below is a new cocktail bar concept, offering a range of craft cocktails with a supporting small plates menu.
Sugar House Station – central bar area (Gastronomic SLC)Sugar House Station
Another food hall change. The Bagel Project is now open inside Sugar House Station. This ostensible makes for the third location of the brand, with other outlets in Holladay and SLC.
T.H. Barbecue Co
Now available in all three locations of The Honeysuckle Coffee Co (SLC, Midvale, and Sandy). At launch the new BBQ name appears to be simply offering pulled pork.
Tierra Querida
Colombian desserts are the order of the day for this new South Salt Lake City spot. To get a good look at the sweet treats, head on over to their DoorDash page.
Tio Simon
Proof positive that South Salt Lake is one of the most eclectic and diverse food cities in Utah. The diminutive city has everything from our first Michelin star to Cuban, Nepalese, Japanese, and much, much more. With Tio Simon, add one more culinary adventure to the map.
The corner spot at 2700 South and 5th East has undergone its latest transformation. I can recall at least a half dozen names that have operated out of the spot over the past decade; there’s probably been double that. The latest name that recently appeared is this Venezuelan restaurant; the large menu is in stark contrast to the modest space.
Coming nextBig South
The popular soul-food food truck is set to make the leap to brick-and-mortar soon. A recent Instagram post teased a new South Salt Lake location, promising to go availability, any day now. Specialties of the food truck include the likes of smoked octail, fried catfish, wibs, wings, and a slew of hearty sides.
Bonefish Grill / Outback Steakhouse
Here’s a press release for this double act coming to Murray in October. Indeed, the amalgamated concept behind one door is first of a kind.
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On Wednesday, October 21, Murray gets a restaurant that has never existed before: the first fully unified Bonefish Grill(R) and Outback Steakhouse(R), with one front door, one Big City Bar, one kitchen, and one menu that lets guests order a Bloomin’ Onion(R) and Bang Bang Shrimp(R) at the same table.
Bonefish Grill is coming to Utah for the first time, bringing a polished casual seafood experience the Salt Lake market has never had: wood grilled fish, hand crafted cocktails, Bang Bang Shrimp, and Bonefish’s signature Angler service, with servers who guide guests through the catch of the day and the menu.
Utah already knows its dinner mate. Outback has been part of Utah dinner plans since the mid 1990s, when Sandy opened as the state’s first location. Murray will replace Sandy, joining Layton, Orem, and St. George, and is the first new Outback built in Utah in more than a decade as the brand continues to remodel and add new locations across the state. The majority of the Sandy team is transferring a few miles north to Murray, joined by up to 100 new hires, for a team of roughly 125 to 130.
“Utah keeps growing, and the demand for full-service dining has grown with it. We listened, and Murray is just the first part of our answer,” said Jeff Jones, owner of Evergreen Restaurant Group, the local franchisee that has operated Outback restaurants across the Western United States for over three decades.
Built from the ground up as a single restaurant with two personalities, the space offers a more polished side for a night out, a warm and lively classic Outback side, and a Big City Bar at the heart of it that serves both. Outdoor dining on two patios, two private dining rooms that can each host groups of 30 or more, and a cozy fireplace lobby round out the room. Wherever guests sit, the full menu comes with them: Chilean Sea Bass next to a 20 ounce Bone-In Ribeye, a full spirit free list, and a specialty soda lineup served in the state that invented the dirty soda.
The community is part of the story from day one. On Monday, October 19, an exclusive charity preview night benefits the Ron McBride Foundation, with 100 percent of the per person fee donated to support after school programs for at-risk students in Title I schools across Utah. A Friends and Family night, a Chamber of Commerce ribbon cutting, and hiring for all positions are underway now.
Murray is the first. This unified format is the template for what comes next, with announcements on future expansion along the Wasatch Front to come.
Kenny J’s BBQ
Arguably the best BBQ in Salt Lake County (at least as far as I’ve tasted) is headed up North, Layton, to be precise. Here’s a bit more on the company, their technique, and the original South Jordan location.
Koyote – counter seating (Gastronomic SLC)Koyote
Another name doubling up is this Avenues ramen shop. Here’s my story on the opening of Koyote two years ago. It’s one of the best in Utah, hands down. Indeed, it’s a three-way argument between Koyote, Ramen Ichizu, and UT Craft Ramen at this point. There are no wrong answers here.
Koyote’s new location will be in Park City, moving into the former Hana Ramen space – now closed- with chef/owner Mike Harrison running Ramen Ichizu.
Silverside Deli
And one more. As a casual aside, it’s been quite an interesting couple of years in this regard; more and more we’re seeing the expansion of established names. Silverside’s expansion will appear on Main Street in the former space of the briefly lived Italian Olive.
Stevie’s Cafe
Hats off to the Downtown Alliance, who spotted this one (and the one below) with new signs going up and writing, “We’ll keep an eye on Stevie’s Cafe. This was the short-lived Fonsi’s at 320 West 200 South… we’ll miss those sandwiches. Does the temporary sign envision a cat cafe? We’ll let the cat out of the bag when we find out!”
Tierra Amore
In the same post recapping newcomers to downtown SLC, Downtown Alliance also wrote about this new potential name, saying, “More questions than answers on Broadway. Tierra Amore’s sign teases brunch, dinner, and agaves. Our bet is either Matteo or Monarca are behind this space on Bar Block. Both have locations nearby and since both are excellent operators and chefs, we’ll take either!”
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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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