Though an increasing number of people seek youthfulness through surgical procedures, clients of Image of Wellness LLC can obtain treatments that rejuvenate appearances and diminish stress without surgery. Inside soothing confines awash in earthy tones and natural light, clients opt for services such as permanent hair removal, thermal massage, and LED/Infrared therapy that addresses skin conditions with light wavelengths instead of smearing on the stuff inside freshly squeezed glow sticks. Each treatment owes its effectiveness to an expert staff, which includes nutrition specialists, a chiropractor, and an herbalist.
A 12-year AAA Four Diamond Award winner, La Caille nestles fine French cuisine and attentive service into a scenic eighteenth-century, French-inspired chateau. Guests enjoy eye-boggling views of Little Cottonwood Canyon while devouring dinner, brunch, or a prix-fixe Basque dinner that features soup, salad, and two entrees of the chef's choosing in one of four dining rooms.
La Fountain Mexican Restaurant caters to cravings with a packed menu of Mexican favorites. From quesadillas to chile relleno platters, the cooks whip up authentic dishes that can be paired with rice and beans to create stick-to-your-ribs feasts. Homemade flour tortillas transform the typical burrito or taco into something special, and breakfast is available at any time of day.
It's safe to say word has gotten out about One Sweet Slice's handmade desserts, which is celebrating its first anniversary in Sandy. Besides earning City Weekly's "Best of Utah prize" in 2013, the bakery has made numerous TV appearances, including an episode of Food Network's Cupcake Wars, where it took home the top prize. Behind the mouth-watering baked goods is founder Janell Brown, who—besides designing custom wedding and special occasion cakes—bakes up 15 varieties of cupcakes a day, in flavors like chocolate fleur de sal and raspberry lemonade. Other sweet treats include French macarons, peanut-butter bars, and lemon bars, and the menu even features a cake shake for those who struggle to eat a regular cake through a straw.
When it came time for the team at Johnny Carino?s to come up with some new recipes, they began rifling through their personal cooking histories. Executive chef Chris Peitersen took his first kitchen job at a barbecue joint when he was 14, so he was primed to create Italian baby back ribs. By infusing brown sugar barbecue sauce with balsamic vinegar imported from Modena, he?s given the marinade a more acidic bite than typical barbecue sauces. As the ribs slowly roast and char on an oak grill, he bastes on his creation before finishing the dish with a dusting of parmesan.
The ribs are one of Carino?s many menu items that follow the restaurants? approach of classic Italian preparations modified by forward-thinking flavor combinations. Diners will find a crispy pepperoni burger capped with mozzarella and fried pepperoni, or saut?ed tilapia spiced with garlic and jalape?o. Other signature dishes include the 16-layer lasagna, Skilletinis that sizzle with spaghetti and a choice of meat, and tiramisu made from scratch.
Fresh spring rolls neatly line a plate. Curry clings to cubes of tofu. Swirls of heat escape from a heap of pad thai, and the aroma of mango fish wafts through the air. The diversity of the 100 items on Café Trang's eclectic menu secured the Zagat-rated eatery the title of Best Vietnamese on Salt Lake City Weekly's Best of Utah list in 2011. But large quantities don't mean low quality—delicate notes such as lemon and curry flavor the more than one dozen chicken dishes, and walnut shrimp gain subtle texture with a sweet honey glaze. A menu key that denotes the spiciness of each meal helps heat-averse patrons avoid burnt tongues and suddenly ashen chopsticks.