2013 Corporate Cuisine Awards
Your Health, Your Choice
Return to Health
Who Owns the Software?
Back to Basics
The Travel Vet: At Your Pet’s Beck and Call
Are You an Entrepreneur?
Around Utah Facts
Best Power Breakfast
48 W. Market Street
Salt Lake City, UT 84101
Start your morning right: Whether you order the Alaskan snow crab eggs Benedict or seafood omelet, your breakfast is anything but ordinary. Yet Fred Boutwell, general manager, says what keeps people coming back for more is they always know that they’re in for a treat. “We’re consistent. People know what they’re going to get. That’s the real key.”
Best Business Catering
Salt Lake: (801) 355-6575
Provo/Orem: (801) 225-6575
Bring this to the table: Spice up your company’s meeting or party by calling on caterer Culinary Crafts to deliver the edible goods. CEO Mary Crafts-Homer says her personal favorite is the company’s homemade breads and desserts. “They are my downfall!” If you’re looking for something out of the ordinary, she suggests the “flame-thrower” beef. “Our grill masters thread Utah beef onto huge skewers, rub it with chili powder and brown sugar, and hit them with an intense flame from a weed-burner. Seriously, you’ve never seen anything like this!”
275 S. West Temple
Salt Lake City, UT 84101
Satisfy your inner carnivore: Ruth’s Chris Steak House was started by a single mother of two in New Orleans, La., in 1965 and has grown to become the largest fine dining company in the world, according to Don Leader, general manager at Ruth’s Chris Steak House. Although the restaurant can be found worldwide, Utah’s downtown Salt Lake City location is unique.
“The interior of our restaurant is just beautiful,” Leader says. “It’s a beautiful space and sometimes it’s hard to tell that from the outside of the building because it was built as a bank back in the late 1960s. There’s not a whole lot of dynamic architecture, but when customers walk in, they experience a jaw-dropping moment.”
And don’t forget to complement your steak with one of the restaurant’s most popular dishes, the sweet potato casserole.
By Rachel Madison
1515 S. 1500 East, Salt Lake City, UT 84105
912 E. 900 South, Salt Lake City, UT 84105
When Ali Sabbah first opened his Middle Eastern cuisine restaurant, Mazza, at 15th South and 15th East in 2000, customers ordered from the counter and were served their meals on paper plates. Just seven years later, Sabbah had to open a second location for Mazza at Ninth South and Ninth East because the restaurant had evolved into a fine dining eatery that was enormously popular.
“We started in 2000 and gradually switched to sit-down fine dining,” he says. “In 2006 we started outgrowing our first location, so I had to find another.”
Sabbah says the restaurant’s popularity comes from its unique menu and staying away from serving Middle Eastern cuisine the “standard way.”
“Most Middle Eastern restaurants across the nation and world have a repertoire of dishes that are limited to what I call ‘street foods,’ like kabobs and hummus,” Sabbah says. “I wanted to introduce Salt Lake diners to home-cooked cuisine. Our menu is quite extensive and covers a large gamut of many dishes.”
Favorite dishes at Mazza include the lamb and rice dolaa, a lamb shoulder braised in a mixture of nine spices with rice cooked in lamb broth. The dish is garnished with fried pine nuts and almonds and served with a side of cucumber-yogurt sauce. The chicken and potatoes mutabbak, another customer favorite, is an oven-baked dish with seasoned layers of chicken breasts, potatoes and sweet golden onion slices baked in a tamarind sauce and served over basmati rice.
Besides food, Sabbah says Mazza also has one of the largest selections of Middle Eastern beer and wine in the United States, all desserts are made in-house, and the menu features a variety of vegetarian, vegan and gluten-free options.
“We are the ideal place for business because we offer a wide range of dishes, the service is great, people can take their time, and our atmosphere is quite inviting,” he says.
Sabbah, who came to the United States from Lebanon in 1982 to attend school at Utah State University in Logan, still turns to his roots when it comes to his restaurants. The inlaid wood decorations, fabrics and tiles in his eateries come from Lebanon, and when his mother is in town from Lebanon, she helps the chef prepare meals in the kitchen.