At Tan Utah, experienced staffers help patrons select tanning plans to suit their beauty goals. From a hue built gradually in a UV bed to a Mystic booth's instant bronze, tanning experts help clients find the right look to stand out. As a distributor of top-flight tanning accouterments, the team gets such up-and-coming technologies as the Beauty Angel system, in which a therapeutic red light bolsters collagen production while a vibrating platform stimulates circulation.
Named after the hardworking Hawaiian donkeys that transported juvenile java beans through the mountains, Bad Ass Coffee brews 100% Kona Coffee imported from the Big Island. In a meticulous process, Kona beans are roasted to ensure the rich flavors didn't ditch the flight and opt for the beach. Taste buds board a plane for the Hawaiian shores at the first touch of 100% Kona Coffee, a carefully roasted cup brimming with flavors ($3.50 for 16 oz.). Latte lovers choose from more than 15 signature varieties, such as the Kreme de Kona, a bubbling brew of white and dark chocolate splashed with vanilla ($3.70 for 16 oz.), or the sweet caramel base of the Snickerlicious, a hazelnut-and-chocolate concoction ($3.20 for 12 oz.). Coffee drinkers can chew on specialty sandwiches such as the chicken salad flanked by a side of chips ($4.50) or send their incisors into a huge assortment of danishes and pastries ($1.50–$2.50).
Thai Garden Restaurant's chefs carefully spice a menu of Thai cuisine awarded Best Southeast Asian fare by Salt Lake magazine in 2006 and 2007. In the dining room, ornate wood dividers stand stark against exposed brick, displaying intricate carvings of animals, workers, and Judd Nelson with fist triumphantly raised. Floor-to-ceiling front windows cast light on dishes of chicken, beef, pork, or tofu coated in flavors such as red curry and spicy Thai basil sauce, and customized to one of five levels of spice. Classic pad thai and pan-fried flat noodles conveniently fill entree-shaped voids in diners' stomachs with fresh sprouts, meatballs, and ground peanuts.
Peek into the kitchens of Old Bridge Cafe, and you'll find a family portrait in motion: a father, a mother, two daughters, and in-laws work side-by-side to craft Bosnian pastries, sandwiches, chicken soup, and shish kebab by hand. However, it wasn't always this way. Before Ibro Sameric built his Salt Lake City business from the ground up⎯Ibro performed most of the restaurant's construction himself⎯the Sameric family endured unspeakable hardships as their homeland was ravaged by violence in the 1990s. At its worst, Ibro was hauling bags of flour across 60 miles of warzone under the cover of night to keep his family and neighbors fed. Today, Ibro and his family celebrate a culture that was nearly lost by feeding their American community with Bosnian dishes such as dolma stuffed peppers, kajmak cream cheese, and cevapi⎯succulent beef sausages served in a house made pita.
The "Old Bridge" from which the restaurant takes its name refers to the Ottoman-era Old Bridge in Ibro's hometown of Mostar. Though the bridge⎯a symbol of Bosnian peace and unity⎯was destroyed during the conflicts of the 1990s, it comes to life on the café walls in the form of a hand painted mural. Ibro is quick to expound on the history of the Old Bridge and offer dining suggestions to new visitors, demonstrating the hallmarks of Bosnian hospitality.
Bon Appe-Thai encourages diners to share meals from start to finish. The restaurant's chefs garnish plates of fresh spring rolls with alluring orchid blooms, and they pile platters with enough pineapple fried rice, drunken noodles, or beef stir-fry for two people. Desserts such as fried bananas crowned with coconut ice cream give tongues a workout that's just as rewarding as licking a sheet of victory-flavored postage stamps. Heavy, gleaming wooden beams support the restaurant's ceiling, and leafy plants infuse its dining room with a touch of greenery.
Crisp breezes blow off the creek that cuts through River Restaurant's backyard, somersaulting through patio windows into the loft-like main dining room. There, amid leather furniture and a sleek metal staircase, diners dig into Mediterranean-style kebabs and orzo, or gently unwrap morsels of feta from grape leaves. Owner and chef Darin Byrd has his staff keep things simple with fresh ingredients and classic recipes for his menu of Mediterranean and American fare. Rivers Restaurant also hosts catered events, with capacity for 40 people sitting, 75 standing, or unlimited seating for parties willing to don water wings and float in the river.
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.