At Feldman's Deli? recipient of Salt Lake Magazine's and PCTV's 2014 and 2013 Best Lunch Dining Award?, the spirit of a New York City delicatessen meets the rustic, comfortable aesthetic of a ski chalet. Behind a thick wooden counter, servers slice pastrami and corned beef for half-pound sandwiches and craft Old World and Jewish specialties such as matzo-ball soup, pierogi, and freshly made bagels. Those bagels are first boiled, then baked, giving them their signature chewy crust. Chandeliers made from antlers hang over wooden tables where diners sit, savoring their meals and sipping old-fashioned egg cream sodas.
Burritos. Fajitas. Enchiladas. The chefs at Cafe Silvestre make them all, plating hearty portions of Mexican standbys that each pack a flavorful, spice-filled punch. Like a Norman Rockwell painting of kids playing video games, the menu keeps an eye on tradition while catering to modern American tastes, with Mexican feasts of huevos rancheros and chorizo tostadas served alongside jalapeño poppers and sirloin steaks with fries.
At Yogurt Stop, over 70 flavors of frozen yogurt come together with over 50 toppings to make delicious, customized treats. Each day, customers will find a rotation of ten flavors, such as strawberry, chocolate, cupcake, and pineapple. Then, they can coat the low-fat and non-fat treats with fruits and other toppings, or select a fruit smoothie or bubble tea.
In business for more than 25 years, the eponymous family behind Tagge’s Famous Fruit cultivates and nurtures a bountiful harvest of fresh fruits and veggies. Today’s Groupon nets eager ghouls and goblins enough locally grown Halloween pumpkins ($2–$7 each) to adorn the most festive domicile or malevolently appointed minivan on the block. Tagge’s fruit stands overflow with the bright-orange gourds, which can be baked into a pie, carved with a spooky face, or baked into a spooky-faced pie.
Since 1935, freshly baked goods have lined the glass cases at Glaus Bakery, beckoning passersby with glistening icing and sweet fillings. Inside the shop, steam rises off of piping-hot bread delivered straight from the oven as hands and feet clamor for chocolate-rum-and-pineapple cakes, a customer favorite. Icing-topped danishes and turnovers and classic pastries, such as éclairs and napoleons, join the tempting roster of dainties cooked up by chefs who also craft made-to-order cakes for special occasions.
Though Native American deity Kokopelli holds a reputation as a mischievous trickster, Kokopellis Koffee deviates from its namesake with an atmosphere that’s laid-back and unassuming. Light filters in through skylights on the slanted ceiling of the two-story café as guests cozy up with steamy mugs in the upstairs lounge and an espresso machine whirrs and buzzes in the downstairs coffee bar. While the upper level hosts overstuffed couches and bookshelves, the casual downstairs café houses tables and a colorful chalkboard that lists drinks, sandwiches, and the latest victims of Kokopelli’s vanishing-creamer trick.