Scott and Nancy Litke opened a roadside food shack in partial tribute to Scott’s grandparents, Emmett and Ethel, who have quite a backstory: After a run-in with the law, Emmett disappeared in 1934, and the couple became a local legend. Just for fun, Scott challenges guests to a bounty game: any customer who brings in someone named “Emmett” will be rewarded with free lunch. The Emmett also receives a shirt and a place on the wall of fame. It’s one of a few challenges the restaurant offers to customers—there are also eating contests, including Man v. Emmett’s Burger and Man v. Ethel’s Sundae.
Since its opening, the “shack” has been updated to become a 2,800-square foot restaurant. The ethic is the same, though: Emmett’s and Ethel’s churns out fresh, homemade food, such as gourmet burgers, hot dogs, and baskets piled high with fish and chicken that has been hand-cut in the kitchen. In addition to traditional malts and shakes, guests can savor parlor-style ice cream sundaes with ingredients such as deep fried peach halves, toasted almond ice cream, and brownies.
Claiming a slew of awards, including Best Chicken Dinner by the Orange County Register, El Pollo Loco fills stomachs on the go with a menu of flavorful poultry inspired by Mexico's kitchens. Enjoy the rich tastes of a four-piece combo—including breasts and wings marinated in herbs, spices, and citrus juices—entouraged by two sides from an expansive selection, including spanish rice, BBQ black beans, corn cobbettes, and mac 'n' cheese ($8.99). For a more portable lunch during parkour breaks from the office, wrap your chicken in the warm tortilla blanket of a twice-grilled burrito ($5.99). El Pollo Loco's innovative salsa bar tickles tongues with fresh varieties of avocado, chipotle, and pico de gallo.
A waterfall cascades over a towering cliff. A few acres away, hundreds of thousands of tulips sway in the desert breeze where hay and barley once grew. Originally a dairy farm, the 55-acre Thanksgiving Point has bloomed into a museum complex and attraction with one-of-a-kind experiences, shopping, dining, and seasonal festivals. In Thanksgiving Point Gardens, trees and shrubs form divisions between 15 themed gardens modeled after a country estate, 13 acres of turf grass, and a 4,000-seat amphitheater beside a manmade waterfall—all of which flourish under the hands of 26 gardeners. Gardeners feed their plots using an intricate water-reclamation system, which harvests millions of gallons of runoff water and lizards' tears annually to transform the desert landscape into an assembly of global ecosystems.
The outdoor park is also home to Farm Country, a working farm where goats, pigs, and draft horses mingle with peacocks and wildlife photographers disguised as ostriches. Visitors delve into farm culture as they pet and feed the animals, ride ponies, and look in on the process of bottling milk. The Museum of Ancient Life explores life long before agriculture, exhibiting 60 complete dinosaur skeletons to a soundtrack of gurgling steams, insect chirps, and one jazz saxophonist. The museum also contains more than 50 interactive exhibits, including a simulated fossil dig.
The wing slingers at Rocky Mountain Wingshak toss chicken in 13 different taste-bud-beguiling sauces, crafting traditional buffalo-style palate pleasers. Couples, friends, or batmen and robins begin the gustatory journey by choosing a sauce to adorn a basket of 20 wings. Like romance novels, the signature sauces come in two basic genres: buffalo and sweet. Flavors, ranging from mild to the scorching XX, include pineapple barbecue and teriyaki that sweet talk palates, and more complex combinations such as garlic pepper or lemon pepper fuse piquant notes with punches of spice. Swigs of soda cool mouths between bites, and dishes of ranch and blue cheese add pep to dipped fries or crunchy tater tots.
Cafe Terrace celebrates its grand opening as a staff of crêpe-crafting wizards puts 14 sweet and savory spins on the French disk. Indulge in the banana-caramel crêpe or the savory SoCal, whose sunny disposition of avocado, roma tomato, and lemon aioli makes diners wish that all crêpes could be California crêpes. Six sandwiches transport their fresh cargo, and soups simmer in the kitchen's pots, awaiting the chance to warm bellies with flavors of butternut squash or tomato bisque. Italian sodas carbonated with air from Mediterranean breezes infuse culinary travels with more than a score of flavors, including mango, raspberry, and passion fruit. While enjoying café fare, patrons lounge in a casual environment strewn with chessboards, available for playing a round against a friend or merely admiring the checkered surfaces.
Ever since Barbacoa Mexican Grill opened in 1998, ordering a meal has turned into a creative pursuit. At the fingertips of everyone who walks in the door is an edible artist's palette that they draw upon as they orchestrate the creation of their dream burrito, burrito bowl, or tacos. Inspiration begins with a foundation: hand-trimmed barbacoa beef slow cooked in a chipotle paste, shredded pork with roasted pineapple and a honey glaze, or even steamed vegetables. Then a rainbow of salsas, a choice of beans, and individually monogrammed grains of rice combine to create a fully personalized meal.
Now spread throughout Utah, Barbacoa Mexican Grill has also branched out beyond its inimitable meals. It strives to establish and strengthen communities by working with local nonprofit and charitable organizations. The primary focus of the restaurants' grassroots endeavors falls on the promotion of healthy, active lifestyles and the support of underserved children—evidenced by their cooperation with Big Brothers Big Sisters of Utah.