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Acme Burger

275 South 200 West. (801) 257-5700. .Seats: 95.Cuisine: American.Specialties: ostrich burger with garlic-chile barbecue sauce, shredded cabbage and shiitake; lamb burger with cardamom, baby arugula and cucumber-yogurt relish; New Zealand king salmon burger with curly endive, pickled-ginger cream cheese and shiso vinaigrette; shallow-poached escolar with lemon grass and candied lemon.Main courses: $6-$20.Chef-owner: Adam Kreisel.Co-owner: Alan Ireland.

Broadway Bistro

280 South Main St. (801) 363-8900.Seats: 120.Cuisine: American.Specialties: grilled chicken skewers with spicy peanut sauce and Asian slaw; miniature crab cakes with cucumber relish and cilantro-avocado cream; shrimp and charred-tomato risotto with grilled baby broccoli and balsamic reduction; miso-rubbed salmon with vegetable-basmati rice and saké-ginger butter sauce.Main courses: $15-$23.Chef: Brandon Jaenish.Owner: Scott Ockey.

Settobello Pizzeria Napoletana

260 South 200 West. (801) 322-3556. .Seats: 100.Cuisine: Neapolitan pizza.Specialties: pizzas—crushed tomatoes, prosciutto cotto, artichoke hearts, roasted mushrooms, olives, mozzarella and basil; wood-oven-roasted fennel sausage, roasted peppers and onions, mozzarella, basil; prosciutto crudo, arugula, Parmigiano-Reggiano, mozzarella.Main courses: $7-$13.Chef: Matteo Schiavone.Owners: Michael Brooks and Brad Otton.

Tin Angel

365 West 400 South. (801) 328-4155. .Seats: 32.Cuisine: European.Specialties: shrimp, roasted sweet peppers, manchego cheese and spinach stuffed inside roasted cremini mushrooms; chicken marinated in herbs, garlic and olive oil, grilled and served with lemon aïoli; penne with a creamy sage-butter sauce topped with marinated strips of chicken; Black Angus tenderloin with purple-potato sage cake.Main courses: $16-$21.Chef-owner: Jerry Liedtke.Co-owners: Kestrel Liedtke and Robin Fairchild.

Vertical Diner

2280 S. West Temple. (801) 484-8378. .Seats: 70.Cuisine: vegan.Specialties: tortilla chips, black beans, tomato sauce, “cheese” made with flour and nutritional yeast, “sour cream” made with tofu and lemon juice, salsa and guacamole; mixed greens, tossed in pad Thai dressing and topped with cucumber, tomato, red onion and ground cashews; Sunshine burger—grilled patty of sunflower seeds and rice.Main courses: $3-$10. ExecutiveChef: Ian Brandt.Owners: Ian and Kelsey Brandt.

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