Takashi is a japanese sushi restaurant in Downtown, Salt Lake City.
Takashi on Market Street, chef-owner Takashi Gibo's downtown sushi room since 2004, runs Salt Lake's defining omakase at the bar plus a full Japanese menu.
Signature dishes: Omakase nigiri, Tempura
Must order: Omakase at the sushi bar; the menu's signature rolls plus sashimi for the table.
Tip: Walk-in only; arrive before 17:30 on a weekday or after 21:00 to skip the wait. Closed Sundays.
Address: 18 W Market St, Salt Lake City, UT 84101
HSL on East 200 South, chef-owner Briar Handly's downtown wood-fire-driven New American room, runs seasonal New American cooking from a multi-time James Beard semifinalist chef.
Signature: Wood-fired vegetables, Family-style plates
Order: Whichever wood-fired vegetable preparation the kitchen leads with plus a family-style entree to share.
Tip: Open Tue-Thu 17:00-21:00 and Fri-Sat 17:00-22:00; 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.
Signature: House-made pasta, Burger
Order: The Copper Onion burger plus a house-made pasta dish from the rotating menu.
Tip: Reserve via OpenTable; weeknight dinners run quieter than weekends. Sister room Copper Common next door for cocktails.
Stoneground Italian Kitchen on East 400 South, chef Paulie O'Connor's downtown room since 2000, runs wood-fired pizza and house-made pasta with an Italian wine list.
Signature: Wood-fired pizza, House-made pasta
Order: A wood-fired pizza plus a house-made pasta for the table.
Tip: Second-floor entrance; the patio runs in summer. Lunch turns the room faster than dinner.
HSL on East 200 South, chef-owner Briar Handly's downtown wood-fire-driven New American room, runs seasonal New American cooking from a multi-time James Beard semifinalist chef.
Signature: Wood-fired vegetables, Family-style plates
Order: Whichever wood-fired vegetable preparation the kitchen leads with plus a family-style entree to share.
Tip: Open Tue-Thu 17:00-21:00 and Fri-Sat 17:00-22:00; 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.
Signature: Seasonal vegetable plates, Wine pairings
Order: Whatever the kitchen is featuring from local farms plus a glass off the by-the-glass wine program.
Tip: Reservations 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.
Signature: House-made pasta, Burger
Order: The Copper Onion burger plus a house-made pasta dish from the rotating menu.
Tip: Reserve via OpenTable; weeknight dinners run quieter than weekends. Sister room Copper Common next door for cocktails.
Stoneground Italian Kitchen on East 400 South, chef Paulie O'Connor's downtown room since 2000, runs wood-fired pizza and house-made pasta with an Italian wine list.
Signature: Wood-fired pizza, House-made pasta
Order: A wood-fired pizza plus a house-made pasta for the table.
Tip: Second-floor entrance; the patio runs in summer. Lunch turns the room faster than dinner.
Manoli's on Harvey Milk Boulevard, chef-owner Manoli Katsanevas' Greek small-plates room since 2015, reinterprets Greek mezze with seasonal local ingredients.
Signature: Halloumi with marcona almonds, Spanakopita
Order: Halloumi with black olive honey, dolmathes, spanakopita and a Greek pour off the list.
Tip: Closed Mondays. Saturday and Sunday brunch 10:00 to 14:30; dinner Tue-Sun from 17:00.
Finca on 1500 East at 15th and 15th, Scott Evans' Spanish tapas room reopened in its new home, runs scratch tapas and a Spanish wine list on the ivy patio.
Signature: Tapas, Paella
Order: A spread of tapas plus the paella for the table; pair with sherry by the glass.
Tip: The ivy-covered patio is the seat to ask for in summer. Reserve well ahead; the room is small.
