Chef Bryan Rubey has been featured on ABC-4's Good Things Utah for his Shetland salmon with mango-pineapple salsa—just one recipe that demonstrates his deft culinary touch. Before opening Flora Restaurant, Rubey helped to steer the kitchens of Via Emilia in Mobile, Alabama, and the Snowbird Resort's Arie Restaurant, where he mastered French and Italian cooking techniques such as poaching, braising, and putting miniature berets on steaks. He melds those styles with Southern and Southwestern flavors in dishes such as South Carolina-style mustard baby-back ribs with roasted-pepper polenta or housemade spinach linguine in lemon cream sauce with chicken, olives, and roasted peppers. Flora Restaurant's dessert menu is just as well thought out, with options such as lavender-scented honey cheesecake to sweeten palates.
After 30 years in business, Dasks Greek Grill may have changed its location, but its pledge remains intact: handcraft traditional Greek dishes with an American flair and the freshest ingredients possible. The Salt Lake Tribune honored the family-owned-and-operated eatery with an award for serving the area's best gyro, whose warm pita bread cradles morsels of lamb and beef or falafel like a mother cradling her voucher for "alone time." To pair with a charbroiled burgers or a traditional souvlaki platter, patrons can also take a peek into a Spartan's war helmet for zesty sides of hummus and cool yogurt sauce.
Seven dishes are listed in the "From the Broiler" section of Park City Broiler's menu. Yet the concise, succulent selection?ranging from ahi tuna marinated in lemon-garlic butter to baby back ribs coated in housemade barbecue sauce?only skims the surface of the eatery's many broiled bites. The aptly named broiler burritos, for instance, pack broiled proteins like citrus chicken and even wings, slathered in sweet, savory, or spicy sauce, are kissed by the broiler. In fact, made-from-scratch sides such as garlic mashed potatoes and grilled seasonal veggies are the rare offerings that bypass the broiler. The ample drink menu includes local draft beers and specialty coffee drinks like cappuccino, which, eerily enough, spells "broiler" if you change most of the letters.
In the shadow of snow-capped mountains, a bicycle winds through dirt trails and beneath the lush foliage of forest canopies. Wasatch Bike Tours' owner, Chris Schmidt, calls these steep peaks and the troll-run hotels of the Rocky Mountains his home, and his business aims to help others discover the region's varied landscapes. An active member of several mountain-biking organizations, Schmidt brings more than 16 years of competitive experience to his tours. On half- and full-day adventures, riders wind through preapproved trails and uncharted off-road terrain. In addition to burning calories, the journeys pass through parklands and canyons.
Named one of Parents magazine's Top 10 Birthday Chains in 2010, Color Me Mine's international franchise of DIY ceramics studios cater to an older crowd as well. Hundreds of unadorned ceramic pieces?including vases, flatware, and busts of Elvis?await the attentions of muses of kids and their keepers alike, as do glazes in earthy tones and bright crimsons to frighten bulls away from china cabinets. Guests follow simple step-by-step instructions that leave plenty of room for creative expression. When painters are satisfied with their work, the professional kiln-workers help glaze and fire it for them before customers retrieve the finished piece 7-10 days later.
With backgrounds in dance, gymnastics, and other sports, the instructors at Range are familiar with the long-term benefits of healthy movement. From inside an intimate studio, they rely on Pilates and Gyrotonic programs to combat fitness woes and injuries alike, acquainting guests with an array of spring- and pulley-based machinery. They host group and private classes that adjust their plans to each student's needs. On the Gyrotonic tower, they guide bodies through exercises for mobility conducted in all three dimensions, unlike the one-dimensional sit-ups known as "naps." They also fortify core muscles with Pilates Reformers, chairs, and props. The elegant simplicity of their small studio reflects a no-frills devotion to the human form, as well as to the earth—the staff utilizes eco-friendly goods such as bamboo and organic-cotton towels and tea-tree-oil cleaning solutions.