FSR November 2022

FEATURE

RAVIOLI WITH PEAS, SWEET POTATO, TOASTED HAZELNUTS, AND LEMON

wonderful locals who continued to support us,” Doner says. “We clawed our way through those dark days and are so happy to say that it feels like we are on the other side of it.” Along with Carrier’s always-changing, sea sonal menus, sustain ability is at the heart of Arlo. It partners with local farms and oper ates a butchery pro gram that utilizes the whole animal. The res taurant’s approach sig “The Salt Lake City restaurant scene has, until recently, been fairly uniform and homoge nous,” she says. “Today, it’s an exciting time to be [here]. Restaurants are stepping up their game and challenging each other to do bet ter, both in their culinary craft, and in their con sumption practices.” nals, Doner feels, a changing industry.

UTAH MAY BE A MAJORITY MORMON STATE BUT SALT LAKE CITY IS BECOMING INCREASINGLY DIVERSE.

ARLO / ADOBE STOCK

NOVEMBER 2022 31

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