Restaurants in South Jordan

The atmosphere at Skippers might be casual, but their dedication to fresh seafood certainly isn't: since 1969, Skippers has focused on serving the highest-quality sustainably fished seafood possible. Along with ensuring that no chemicals have been added to any of the fresh fish, Skippers also serves wild harvested, hand-cut Alaskan salmon and de-veined Pacific shrimp. Classic fish ‘n’ chips meals give guests a taste of British life without the irritation of Margaret Thatcher hovering over your shoulder, while all-you-can-eat clam chowders fill even the most demanding stomachs.

Terrace Café is a locally owned eatery and drinkery that recently extended its breakfast and lunchtime services to include the hours and delights of dinner. The breakfast, lunch, and dinner menus offer creative variety, featuring fresh ingredients, healthy recipes (items marked with a "Y" denote a YMCA nutritionist's approval), and enjoyable menu items for both kids and adults trapped in children's bodies due to a worldview-expanding body-swap plotline.

No stranger to molten cheese, Back East Cheesesteaks gilds classic philly cheesesteaks with Cheez Whiz and more than 15 savory toppings. Steamed and toasted rolls cradle slices of chicken or beef that have been seared on a flattop grill. Cooks pile on provolone or processed cheese and a variety of inventive ingredients, including pizza sauce, spicy jalapeños, or mushrooms shaped like Sylvester Stallone. This rainbow of toppings echoes the multicolored pendant lights hanging from the ceiling, which cast a warm glow on the checkerboard-tiled floor.

Christened for the Mokihana tree that grows on the island, Moki's name nods to its menu's Hawaiian cultural heritage. Chefs adorn seafood, beef, pork, and chicken with homemade sauces, whipping up the traditional Hawaiian mixed plates that have been lauded by Deseret News. Servers then place the steaming plates, fresh salads, and cold shakes atop tabletops in the festive dining room, where vibrant tropical decor and cheerful island knickknacks speckle the walls. Moki's supplements its casual dining area with a charming gift shop of island-inspired goodies and souvenirs, and the restaurant's drive-thru supplies cars, trucks, and low-flying parasails with freshly made takeout meals. The restaurant also offers extensive catering services for private parties and special events, providing clients with amenities such as whole-roast pigs, fire-breathing shows, and luau-dance performances.

Each crowned by a small flame, circular oil lamps create the warm, low lighting and romantic atmosphere of Little Basil Thai Cuisine, bathing the chef's upscale renditions of Thai staples in their soft glow. Curries and stir-fries employ a whirlwind of vegetables and the diner's choice of poultry, beef, tofu, or vegetarian duck. The restaurant's wide range of beers, wines, and sake complement artfully plated specialty dishes such as striped bass and duck panang curry. Traditional desserts, such as fried bananas, compete for sweet teeth's attention with flights of ice cream, which plate three separate flavors side by side so diners can sample each and decide which one deserves the metaphorical cherry on top.

As Basil’s doors flung open in 2009, the Columbus Dispatch reported on the owner's inspiration: his mother Judy Ruanphae’s string of successful Thai restaurants—beginning with Thai Village in Chicago’s Wicker Park—that she ran with her husband while her son Rhome was growing up. Rhome borrowed his mother’s culinary mastery for Basil, which teleports taste buds to the jungles of Thailand with a menu of authentic southeast-Asian cuisine. Chefs gather rice or egg noodles to lay the foundation for many entrees, such as specialty kee mow, a soft or crispy maelstrom of rice noodles with thai basil, tomatoes, and bell peppers. The pla radprick invites forks to spear a whole fried tilapia adorned with sweet-and-sour garlic sauce and cilantro. The menu also features a rainbow of curry dishes, soups, done-up salads, and appetizers to keep ravenous diners from eating their napkins. The seasoned confines of a former antique shop welcome diners to Basil, decked out with bare brick and a retro advertisement for ice painted on the back wall. As a glittering chandelier casts light on colorful curries, wine-dark panels of varnished wood gaze at diners from the wall, and exposed lengths of ductwork add a neoindustrial aesthetic without the overkill of steam-powered dessert trays or austere Orwellian maitre d's.