CITY GUIDES | UTAH
The Utah Restaurants That Deserve Michelin’s Attention
These Utah restaurants should appear in the inaugural Utah Michelin Guide
By Eric Barton | June 17, 2026
Manoli's
AUTHOR BIO: Eric Barton is editor of The Adventurist and a freelance journalist who has reviewed restaurants for more than two decades. Email him here.
During my one night at The Lodge at Blue Sky while driving across Utah, a front desk person casually mentioned that Bono had stayed in my room before me. At dinner that night, I understood exactly why a deep-pocketed rockstar would have stayed there.
It was a meal so memorable that it
That meal sent me looking for the other Utah restaurants cooking at a Michelin level, ahead of the guide’s first Wasatch-region selections in August. I found them in cities, mountain towns, and remote corners of red-rock country—ramen counters, tasting-menu restaurants, and one remarkable farm-backed institution in a town of fewer than 300 people.
These are the Utah restaurants that deserve a Michelin recommendation, a Bib Gourmand, or a star.
Arlo, Salt Lake City
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Before opening Arlo, Salt Lake City native Milo Carrier cooked at San Francisco’s Boulevard, traveled through New Zealand and France, and tested his ideas through a series of pop-up dinners back home. His intimate Marmalade restaurant follows the seasons closely, particularly Utah’s vegetables, with a constantly evolving menu served within sight of the open kitchen.
What it deserves: Michelin Recommended
Black Sage, Virgin
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Dining at Black Sage requires a trip down a dirt road to Open Sky, an off-grid resort set among the desert mesas outside Zion National Park. Chef Charles Parcell builds the frequently changing menu around weekly harvests and ingredients from Southern Utah growers, turning a remote resort restaurant into a genuine taste of its surroundings.
What it deserves: Michelin Recommended
Cosmica, Salt Lake City
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Chef Zachary Wade and restaurateur Zakary Pelaccio imagined Cosmica as an Italian version of the American roadside diner, then added enough Western kitsch, red neon, and natural wine to make the idea especially suited to Salt Lake City. House-leavened pizzas, fresh pasta, eggplant Parmigiana, and a caramelized-banana split come from a kitchen that treats simple Italian cooking seriously, even when the dining room is having considerable fun.
What it deserves: Bib Gourmand
Hell’s Backbone, Boulder
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Chef-owners Blake Spalding and Jen Castle opened Hell’s Backbone Grill & Farm in 2000 in the tiny town of Boulder, where their no-harm organic farm now supplies the kitchen with vegetables, herbs, fruit, flowers, and eggs. Their “Four Corners cuisine” brings together Western range cooking, Southwestern flavors, regional Mormon foodways, local beef and lamb, and plenty of red and green chile in one of Utah’s most singular restaurant settings.
What it deserves: Michelin Star
Junah, Salt Lake City
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Koyoté partners Hiro Tagai and Felipe Oliveira followed their ramen shop with Junah, a moodier, slower-paced restaurant devoted to itameshi, the Japanese interpretation of Italian cooking. House-made pasta meets Japanese ingredients and techniques in dishes such as wagyu ragù, gyoza-shaped ravioli, tagliolini in clam broth, lobster gnocchi beneath crisp Parmesan, and matcha tiramisu.
What it deserves: Michelin Recommended
Koyoté, Salt Lake City
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Hiro Tagai trained in culinary school and ramen shops in Japan before opening Koyoté with chef Felipe Oliveira in Salt Lake City’s west-side Fairpark neighborhood. The counter-service restaurant concentrates on Japanese fundamentals: delicate shio ramen, Tokyo-style chuka soba, tonkotsu dipping noodles, chashu, karaage, gyoza, and small plates served in a polished space without polished-space prices.
What it deserves: Bib Gourmand
Manoli’s, Salt Lake City
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Chef and owner Manoli Katsanevas built his namesake restaurant around the Greek tradition of eating communally, translating it into a menu of seasonal small plates made almost entirely from scratch. The bright, modern space on 900 South is the place to assemble a table full of meze, grilled octopus, vegetables, seafood, and other dishes that connect Katsanevas’ Greek heritage with Utah-grown ingredients.
What it deserves: Michelin Recommended
Oquirrh, Salt Lake City
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Chef Andrew “Drew” Fuller and his wife, Angelena, opened Oquirrh as a deeply personal neighborhood restaurant named for the mountain range west of Salt Lake City. Fuller’s frequently changing New American menu has made staples of house sourdough and milk-braised potatoes while moving comfortably through local vegetables, handmade pasta, lamb, seafood, and whatever else the season gives him.
What it deserves: Bib Gourmand
Riverhorse on Main, Park City
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Riverhorse has occupied Park City’s renovated historic Masonic Hall since 1987, with chef and co-owner Seth Adams guiding its kitchen for more than two decades. Live music and candlelight accompany an unabashedly celebratory menu whose enduring signatures include macadamia-nut-crusted Alaskan halibut, lobster pot pie, braised buffalo short rib, and a trio of wild game.
What it deserves: Michelin Recommended
Sego, Kanab
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Kanab native Shon Foster returned home after serving as executive chef at Amangiri and opened Sego inside the Canyons Boutique Hotel. His social-plates menu treats American food as the product of a global melting pot, moving from baked brie with black garlic jam and brown-butter figs to grilled Caesar salad, falafel, and artichokes with foraged mushrooms.
What it deserves: Bib Gourmand
Table X, Millcreek
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Chefs Mike Blocher and Nick Fahs created Table X in a converted Millcreek factory as a version of fine dining stripped of its formality but none of its work. The tasting menus begin in the restaurant’s own French-style garden, then move through fermentation, preservation, meticulous modern cooking, and bread produced downstairs at the team’s acclaimed bakery.
What it deserves: Michelin Star
Tona Sushi Bar & Grill, Ogden
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Tony Chen began working with Japanese food as a teenager before opening Tona with his wife, Tina Yu, on Ogden’s Historic 25th Street in 2004. Seasonal produce and seafood flown in from around the world appear as precise nigiri and sashimi alongside playful dishes such as bacon “bubble gum” with mochi and pork belly, grilled fish collars, coconut shrimp, and balsamic-teriyaki ribeye.
What it deserves: Bib Gourmand
Tupelo, Park City
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Chef and owner Matthew Harris worked in kitchens led by Jean-Georges Vongerichten, Kevin Rathbun, and Pano Karatassos before building Tupelo around relationships with farmers, ranchers, fishermen, and cheesemakers. His Main Street restaurant applies global ideas to carefully sourced American ingredients, including Idaho trout, Utah lamb, heirloom Sea Island beans, house-made ricotta, and the restaurant’s flaky buttermilk biscuits.
What it deserves: Michelin Recommended
Urban Hill, Salt Lake City
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Chef Nick Zocco brings his New Mexico upbringing to Urban Hill, a large, polished Post District restaurant built around a wood-fired grill, oyster bar, lounge, and open kitchen. His signature lump-crab chile relleno—the dish he used to defeat Bobby Flay—joins coal-roasted vegetables, seafood, and regional American cooking that uses Southwestern flavor without treating it as decoration.
What it deserves: Michelin Recommended
Yuta, Wanship
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James Beard Award-winning chef Galen Zamarra left New York to create the restaurant at Blue Sky, a 3,500-acre working ranch in the mountains outside Park City, where Yuta serves as the resort’s culinary centerpiece. His refined mountain cooking draws on the ranch, Utah lamb, regional produce, indigenous ingredients, and the cultures that have crossed the landscape, all served in a serene dining room framed by the Wasatch Mountains.
What it deserves: Michelin Star
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