CITY GUIDES | UTAH
The Utah Michelin Guide:
These Are the Winners and the Places They Missed
The inaugural Utah Michelin Guide found nine restaurants deserving of recognition. We found several more.
By Eric Barton
Updated Aug. 27, 2026
Monte
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.
For years, we had our own ideas about which Utah restaurants belonged in the Michelin Guide. Now the inspectors have weighed in, awarding the state one Michelin Star, three Bib Gourmands, and eight recommendations—and giving us plenty to agree with, along with a few decisions we would happily argue over dinner.
Below, you’ll find every restaurant in the Utah Michelin Guide, from the state’s lone Michelin-starred restaurant to its Bib Gourmands and Recommended selections. Then we get to the restaurants Michelin missed, including several places we still believe are cooking at Star level.
MICHELIN STAR
Monte
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Inside Beehive Distilling, Monte gives Utah its first Michelin Star from a handful of widely spaced tables surrounded by concrete floors and stacked gin barrels. Chef Martín Babío and his wife, Karen, run the restaurant around tasting menus shaped by Utah farms, foragers, and the occasional French, Italian, or South American turn. Courses have included coffee-cured venison with truffled potato purée, rabbit ravioli with ginger and lemongrass, and a reconstruction of French onion soup. The location may suggest dinner wandered into the distillery by accident. Very little else here does.
BIB GOURMANDS
Feldman’s Deli
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Michael and Janet Feldman opened their New York-style Jewish deli in Salt Lake City in 2012, and their son, John, now oversees a business built around the reassuring principle that half a pound of meat is an appropriate sandwich portion. Pastrami and corned beef arrive on Jewish rye in Reubens, while the Rachel substitutes coleslaw for sauerkraut. Matzo ball soup, smoked whitefish salad, knishes, latkes, babka, and black-and-white cookies fill out the argument. Michelin’s Bib Gourmand is supposed to reward value. Leaving Feldman’s hungry would require either considerable discipline or an administrative error.
One More Noodle House
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One More Noodle House occupies a storefront in South Salt Lake’s Chinatown complex and concentrates on Chinese noodle bowls with enough variations to make ordering a genuine project. Braised pork, numbing-spicy pork, pork ribs with sour vegetables, beef, and vegetarian combinations arrive with noodles and broths that move between savory, sour, and chile-driven. Dan dan noodles offer a familiar entry point, while pork foot and less common regional combinations reward anyone willing to move beyond it. Portions are substantial, prices remain restrained, and nobody appears concerned with turning noodles into an occasion.
Phở 777
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The broth at Phở 777 carries the meal: clear, aromatic, and given enough time to develop depth without becoming heavy. Beef and brisket pho is the obvious order, though oxtail pho, bún riêu, Vietnamese beef stew, egg noodle soups, rice plates, and vermicelli make this more than a one-bowl operation. Start with crispy rolls filled with seasoned ground pork, then decide how much basil, lime, chile, and bean sprout interference the broth actually needs. The answer may be less than the crowded condiment plate initially suggests.
RECOMMENDED
Handle
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Chef Briar Handly changes Handle’s menu with the seasons, though several dishes reveal the kitchen’s general instincts. House-made potato chips come with caramelized onion crema and optional trout roe. Bone marrow gets XO sauce, miso caramel, and peanuts, while mushroom Bolognese pairs handmade pasta with truffle ricotta and chile oil. Fried chicken and duck confit l’orange keep the menu from disappearing entirely into tweezers and fermentation. Handle operates close to Park City’s Main Street but cooks with considerably more personality than a restaurant relying on ski traffic strictly needs.
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.
Matilda
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Matilda builds dinner around scratch-made sourdough pizza, then makes it easy to become distracted before the pies arrive. Caesar salad comes with Olasagasti anchovies and sourdough croutons. Gnocchi meets morels, asparagus, and chicken sauce, while baked vodka pasta picks up ’nduja and stracciatella. Lamb ribs glazed with black vinegar and cashews push dinner farther from conventional pizza-night territory. The crust still receives the attention promised by the menu, balancing chew, char, and fermentation beneath toppings that change with the season. Pizza remains the organizing principle here, though hardly a limitation.
The Nelson Cottage by High West
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A few doors from the High West Saloon, the Nelson Cottage serves a fixed prix-fixe menu inside a historic Park City house. The culinary team changes the courses regularly, building the meal around seasonal ingredients and optional whiskey pairings selected from High West’s considerable inventory. A whiskey ambassador begins the evening with guidance on tasting and pairing, useful assistance before several pours begin making increasingly persuasive arguments. The experience is structured, intimate, and available only to diners 21 and older. Utah liquor laws rarely sound this much like an amenity.
Star of India
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Star of India has spent decades serving Northern Indian cooking in Salt Lake City, with a menu broad enough to accommodate both cautious diners and people who regard “very hot” as a reasonable instruction. Chicken, lamb, goat, seafood, halal meats, and vegetarian curries come with basmati rice, while tandoori dishes, biryani, and breads cover the familiar standards. Keema matar folds ground lamb and peas into a creamy, warmly spiced curry; the Shajahani biryani brings tender chicken and aromatic rice. An unusually large selection of Indian sweets waits at the end, assuming the naan left any room.
RESTAURANTS
MICHELIN MISSED
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
Manoli’s, Salt Lake City
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Katrina and Manoli Katsanevas built their 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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