Takashi is a japanese sushi fine-dining restaurant in Downtown, Salt Lake City.
Editorially verified June 4, 2026 by Elliot Marsh, TableJourney editor. Source.
2 hours
Learn to make sushi from scratch! Roll California, spicy tuna, and Philadelphia rolls while mastering rice, knife skills, and rolling techniques in this hands-on Salt ...
Guided tour · 2 hours
This Salt Lake City food walking tour takes you into the heart of downtown where you’ll learn about the area, architecture, and history while tasting food at some of t...
Guided tour · 2 hours
Experience a special chef's selection of Salt Lake's food scene with interesting info about local development and culture. For more options and discounted prices visit...
Address: 18 W Market St, Salt Lake City, UT 84101
HSL on East 200 South is chef-owner Briar Handly's downtown Salt Lake City room with wood-fire-driven New American cooking and a strong craft cocktail bar.
OrderWhichever wood-fired vegetable preparation the kitchen leads with plus a shared family-style entree.
Book1-2 weeks ahead
TipOpen Tue-Sat 17:00 onward; closed Sunday and Monday. Reserve via the operator's site.
The Copper Onion on East Broadway, chef-owner Ryan Lowder's New American room since 2010, anchors downtown's gastropub tier with seasonal scratch cooking.
OrderThe Copper Onion burger plus a house-made pasta dish from the rotating menu.
Book1 week ahead
TipReserve via OpenTable. Sister room Copper Common next door for cocktails after dinner.
Stoneground Italian Kitchen on East 400 South, chef Paulie O'Connor's second-floor downtown room since 2000, runs wood-fired pizza and pasta with an Italian.
OrderA wood-fired pizza plus a house-made pasta for the table.
Book1 week ahead
TipSecond-floor entrance; the patio runs in summer. Lunch turns the room faster than dinner.
HSL on East 200 South is chef-owner Briar Handly's downtown Salt Lake City room with wood-fire-driven New American cooking and a strong craft cocktail bar.
OrderWhichever wood-fired vegetable preparation the kitchen leads with plus a shared family-style entree.
Book1-2 weeks ahead
TipOpen Tue-Sat 17:00 onward; closed Sunday and Monday. Reserve via the operator's site.
Pago on 900 East, Scott Evans' 45-seat farm-to-table flagship in 9th and 9th since 2009, codified Salt Lake's seasonal local-ingredient tier.
OrderWhatever the kitchen is featuring from local farms plus a glass off the by-the-glass wine program.
Book1-2 weeks ahead
TipReservations on the operator's site open weeks out; the small room turns fast on weeknights.
The Copper Onion on East Broadway, chef-owner Ryan Lowder's New American room since 2010, anchors downtown's gastropub tier with seasonal scratch cooking.
OrderThe Copper Onion burger plus a house-made pasta dish from the rotating menu.
Book1 week ahead
TipReserve via OpenTable. Sister room Copper Common next door for cocktails after dinner.
Stoneground Italian Kitchen on East 400 South, chef Paulie O'Connor's second-floor downtown room since 2000, runs wood-fired pizza and pasta with an Italian.
OrderA wood-fired pizza plus a house-made pasta for the table.
Book1 week ahead
TipSecond-floor entrance; the patio runs in summer. Lunch turns the room faster than dinner.
Veneto on East 900 South, owner-sommelier Marco Stevanoni's Veneto-region Italian room, runs an 800-label wine cellar and a Wine Spectator Best of Award.
OrderA regional Veneto pasta with a pour from the sommelier's by-the-glass selection.
Book1-2 weeks ahead
TipClosed Mondays. Reserve via OpenTable; the sommelier-led wine classes on Saturdays book ahead.
Manoli's on Harvey Milk Boulevard, chef-owner Manoli Katsanevas' Greek small-plates room since 2015, reinterprets Greek mezze with seasonal local ingredients.
OrderHalloumi with black olive honey, dolmathes, spanakopita and a Greek pour off the list.
BookFew days ahead
TipClosed Mondays; reserve via the operator's site for weekend dinner.
