It’s like a blank canvas—warm corn or flour tortillas. Inside these circular edible envelopes you’ll find whatever inspires Chez Chef. From spicy al Pastor and mind-melting cabeza to succulent citrus shrimp and sizzling chicken, you have plenty of options. And the fixin’s are just as diverse as the proteins.

Salt Lake City has been gifted with tons of tenacious taquerias so you can up your lunch game. Whether you are on the go and need a utensil-less snack or you want to pair your meal with a salt-rimmed margarita, options abound downtown.

Taqueria 27
There’s a ton of buzz about “T27” (as many simply call it), and for good reason. Choose from culinarily creative the taco and guacamole of the day, sample an extensive list of 100-percent agave tequilas, and get loco with mole platters. But if you must prioritize, don’t miss the bevy of bodacious tacos, because that’s what put T27—now with three locations—on the map. 149 E. 200 South, 385-259-0940, www.taqueria27.com

Alamexo
Tacos never seemed so swanky as they do at the upscale Mexican-themed Alemexo. After you begin your meal with a serving of guacamole assembled tableside, you’ll be dying to dig into the tacos. Generous servings of chicken, pork, or beef, arrive at your table in hot iron skillets. The construction is your creation, and you however you roll, you surely won’t be disappointed. Don’t miss $1 tacos on “Taco Thursday’s,” served in the Alamexo bar weekly. 268 State, 801-779-4747, www.alamexo.com

Taste of Red Iguana
Red Iguana, the staple serving up “killer Mexican food,” is more synonymous with Salt Lake City to some outsiders than, say, Temple Square or the Greatest Snow on Earth. Yes, this award-winning restaurant’s grub has people talking, and they’ve became so popular, they opened up several locations, including the cafeteria-style eatery in City Creek Center. Get hot, fresh, and fast tacos like Taste’s cumin-crusted halibut tacos while you’re on the go—less waiting, more tacos. City Creek Center, 28 State, 801-214-6350, www.rediguana.com/taste-of-red-iguana

Taco Taco
The owners of Taco Taco love tacos so much, they used the word twice to name this downtown taqueria. According to the restaurant, it is “celebrating the tradition of millenary cuisine symbolic to the boldness of the Lucha libre gladiators.” It’s hard to dispute that, honestly. With its simple ingredients of the highest quality that make for epic tacos, you’ll find yourself at Taco Taco ordering double of everything. Vegetarians can nosh on squash blossoms, while carnivores can bite into chicken mole negro, carne asada, and more. 208 E. 500 South, 801-428-2704, www.tacotacoslc.com

Tacos de Brazil
While the taco is traditionally a Mexican dish, this amazing little street cart gives tacos loads of Brazilian flare. For starters, the turmeric in the rice is a nice touch, and the Brazilian-spiced al pastor is a must-try, especially for the price of $1 per taco. There’s some tasty fish tacos, and with black or pinto beans and kale, even vegetarians can walk away satisfied. 160 E. 300 South, in front of the DWS building.

Gateway Cart
Whether you work on the West side or you find yourself on a shopping spree at The Gateway during the lunch hour, Taco Hidalgo is your must-stop spot for tacos. Known for its scrumptious asada, this cart also serves up heaping breakfast burritos, if that’s more your thing. Find a shady perch and wash it all down with a Mexican Coca-Cola. Located in front of The Depot at the corner of 400 West and South Temple, 801-903-9868

America is a national melting pot that celebrates a diverse landscape of cultures and histories. In Utah, we are lucky to share in a rich tapestry of immigrant diversity for all manner of reasons—from the pursuit of education or prosperity to family and safety concerns. This tapestry comes to life every Saturday at the Downtown Farmers Market.

When the Downtown Farmers Market kicks off its summer season on June 11, 2016, shoppers can experience, first hand, the traditions and history of so many “transplanted” Utahns simply by walking through Pioneer Park and sharing in the offerings of these vendors who bring their culture to market each Saturday. We invite you to meet three of the Downtown Salt Lake City Farmers Market regular favorites—Argentina’s Best Empanadas, Tuscan Accent and Bona Parte.

Ana Valdemoros
Argentina’s Best Empanadas

Argentina’s Best Empanadas founder Ana Valdemoros arrived in Utah from Cordoba, Argentina 16 years ago to get an education in city planning at the University of Utah. She got involved with city government and the non-profit world as well but she never forgot her roots.

“I love my profession and also love making empanadas,” she explains. “I always try to marry the two, and as a city planner with some culinary traits, I am always trying to find ways to build community. Food is always a great connector.”

Her fondest childhood memories involve empanadas so the decision to make empanadas and begin Argentina’s Best Empanadas several years ago was natural. “Empanadas are just part of our life. Grandma, mom, uncle, our friend’s mom, the pizza guy, the store at the corner—everyone makes empanadas. Especially during the weekends, empanadas are always present.”

That’s why every Saturday in the summer, you’ll find Argentina’s Best Empanadas at the Downtown Farmers Market—their main outlet for sales. “I wanted to share a little bit of my culture with our community here on Saturdays,” Valdemoros continues. “For those new to them, to provide a quality product, handmade with locally sourced ingredients. For those that were familiar with Argentine empanadas, to bring them back to some of those happy memories they may have collected when in Argentina or with Argentine people.”

While Argentina’s Best Empanada began offering traditional beef empanadas, their flavors have since grown to meet consumer demands. “We incorporated vegetarian ones, ham and cheese (popular with children) and spicy lamb (popular with lamb lovers and followers of Morgan Valley Lamb).” But by far their most successful product is breakfast empanadas which sell throughout the day. “I realized how important it is to listen to our customers and think outside of the box,” she says. “Now they are my second favorite kind.” Shoppers can also purchase sweet empanadas including Nutella/banana, pumpkin cheesecake and banana dulce de leche.

Valdermoros feels particularly welcomed at the Downtown Farmers Market because of the move to eat clean and fresh foods, locally made and sourced. “The market is a venue where we can showcase our handmade products and provide diversity to the food scene in our community. I love working with the meat and vegetable vendors to get our ingredients that I know are grown in Utah.”

And what does Valdemoros have in store this year? The new Square Kitchen, which she helped found, will provide accessible and affordable commercial kitchen space to budding food entrepreneurs and plans to open this summer. She also hopes to keep expanding Argentina’s Best Empanadas too. “We keep contemplating the idea of opening a storefront and we’ll be really aggressive in looking for one.”

Loriano Tolaini
Tuscan Accent

Hailing from Pisa, Italy, Loriano Tolaini is an old world craftsman. His business, Tuscan Accent, is located in Bountiful but every Saturday you’ll find his custom-crafted Italian leather purses, messenger bags and even motorcycle saddlebags in the craft section of the Downtown Farmers Market.

According to Loriano’s daughter-in-law, Mariangela Tolaini, the family business has enjoyed nearly a decade of new and repeat customers from the market throughout the summer months. “A lady from Wales comes and visits her daughter here every summer and she comes to the market the first or second Saturday of the market to look for us and she buys a bag,” Mariangela says. “It’s become a tradition.”

That tradition and long-time support from customers are what inspire the Tolaini family to pack up their entire inventory (somewhere between 100-120 bags) each Saturday and share Loriano’s art with the city. “Loriano’s creativity and quality have been appreciated and it’s opened us up to be known in the valley by customers in Salt Lake and everywhere,” Mariangela explains. The value of the market is in bringing so many people who “appreciate the handcrafted items that are sold there.”

Mariangela and her husband Massimo are pleased that their teenage son is learning the leatherworking trade from his grandfather and may eventually pick up where Loriano leaves off. “That’s our direction,” she says. “We’ve been playing with color and one-of-a-kind and it’s become more of an art than just the leather trade. Loriano’s bags are like a piece of art.”

But even in today’s mass-produced consumer industry, the Tolaini family sees plenty of opportunity to continue to grow. “We make quality bags and the practicality of it makes them a viable product,” Mariangela continues. “Everyone needs a bag but people who buy from us want something that will be treasured and cherished. It has character and it will be a piece to keep for many years to come.”

The fact that Loriano’s work is found and appreciated all over the world is testament enough but Mariangela confirms that the exposure Tuscan Accent receives at the Downtown Farmers Market is critical to their business. “This involvement with the market has made such a difference to us,” she concludes. “The market has been the steady focus point and people believe in our little company. It’s becoming, for us, a tradition.”

Miro Bako
Bona Parte

You could say that Miro Bako was ahead of his time when he arrived in Utah.

Having worked in the hospitality business in Italy, Switzerland and, for a decade under Germany’s best chef, the late 1990s found Bako contemplating a return to Croatia to open his own restaurant. But in an instant he says, he found himself and his wife moving to America and making a home in Salt Lake City where their son was born a short time later.

After arriving here, they opened Atlantic Café & Mediterranean Market on Main Street in 1998. It was a difficult time because Salt Lake diners were perhaps not ready for the kind of experience the downtown restaurant offered. “Today it is a different place with great restaurants and bars, but in 1998, trying to sell real prosciutto and mozzarella sandwiches with a glass of wine and imported beer instead of selling processed meats and cheese and diet soda on the first sidewalk patio dining in town was a hard business,” he recalls.

Times changed and after selling Atlantic Café in 2010, Bako devoted his energies to his family, other sandwich shops and a catering business called Bona Parte (meaning better part), focusing on simple preparations and fresh foods. “We are trying to simplify and make food the way it was made a long time ago using natural farm meats, garden produce, sea salt, olive oil and spices with fresh baked bread.”

The venture has been met with positive response and you’ll find Bona Parte at the Downtown Farmers Market each Saturday sharing their love of ethnic ingredients sourced from local stores, high-quality olive oils, local lamb from Morgan Valley Lamb, homemade sausage, bread and sauces along with summer soups and yogurt drinks.

“The Downtown Farmers Market is a great platform to present our catering business and to reach more people and community,” continues Bako. “Our customer base is growing and asking for a permanent place. We are hoping for the right opportunity.” His plans this year include utilizing the farmers market as an “incubator for our next restaurant, The Farmers Grill, which will offer fresh, healthy and simple cooking year-round with good wine and crafted beers, music and happy people.”

Slicing a pie into eight slices is as an old a tradition as the delicacy itself. Pizza purists (myself included) consider “real” pizza best when simple ingredients are used. Following the adage of “less is more” and avoiding “exotic” ingredients, this staple still allows for an incredible variety of options and flavors. Here are eight of our favorite downtown slices, making a “pie” of SLC’s greatest hits.

Settebello - Margherita
One bite and you’ll be magically transported to the Italian countryside. An imported brick oven and ingredients provides perfect blackened char spots on the crust: “a tell-tale sign of Pizza Napoletana that has been cooked in a blistering hot, wood burning oven. Each pizza is an individual work of art.” The Margherita is the quintessential Italian pizza, featuring fresh buffalo mozzarella. (260 S 200 West, 801-322-3556, settebello.net)

Stoneground - Bianca
Featuring house-made ricotta, mascarpone and fresh mozzarella this pie is not for the lactose (or gluten) intolerant. Creme fraiche and oregano round out the simple ingredients, which pair so well. Cooked in a dedicated pizza-oven, this thin-crust pie is charred to a perfect crust in less than five minutes. (249 E 400 South, 801-364-1368, www.stonegroundslc.com)

Canellas - Frank Lloyd Wright
“Simplicity is the ultimate sophistication.” We agree with this quote above the pizza section on the menu. These famous words, while attributed to Leonardo da Vinci, shines through in this pie named after Wright, the architect. Five ingredients (marinara, mushrooms, arugula, black truffle oil and mozzarella) combine for an unforgettable flavor.(204 E 500 South, 801-355-8518, www.cannellasrestaurant.com)

Eva - Brunch Flatbread
When is a pizza not a pizza? When it’s a flatbread. Proving the French are equally adept as their Italian and American counterparts, this mix of gruyere cheese, fresh arugula and bechamel with French ham easily passes the sniff test as either a pizza or a flatbread. This combo, available at Eva’s, as well as the their Boulangerie bakery, passes the taste test, too. (317 S Main Street, 801-359-8447, evaslc.com)

From Scratch - Margherita
An in-house flour mill and locally sourced ingredients give From Scratch the nod from foodies and locavores alike. These personal-sized pies define elegance and the power of high-quality ingredients. Astoundingly the Margherita at From Scratch has a completely different texture and flavor profile than the one from Setebello. A classic example of not better or worse, just different. Variety is truly the spice of life, or in this case a pizza slice! (62 E Gallivan Ave. 801-961-9000 www.fromscratchslc.com)

Este - Pepperoni
Downtown SLC is 2,177 miles from Brooklyn. At Este though, you would never know we were more than a stone’s throw from the Williamsburg Bridge. Whether you order by the slice or pie, any craving for a fix of NYC pizza will be satiated here. Don’t bother ordering pineapple or requesting ranch...you’ll be treated to a Bronx Cheer. Opt for the classic stand-by pepperoni slice instead. (156 E 200 South, 801-363-2366, www.estepizzaco.com)

Pie Hole - Roasted Red Pepper & Basil
The personality of the staff and space shines through on a catalog of rotating specialty slices. A standby on the menu is the Roasted Red Pepper and Basil, and for good reason. Slices from this State Street joint taste best when consumed off a paper plate, fresh out of the oven. Workers rolling dough and tossing pies in the sidewalk window and funky ambiance only makes the pizza taste better. Open late for eats past midnight after a night out on the town. (344 S State Street, 801-359-4653, pieholeutah.com)

Pizza Studio
Let your personality shine through on custom made-to-order pies, including your choice in crusts: Whole Grain & Flax Seed, Rosemary Herb, Firecracker, as well as Gluten Free, and of course, Traditional. For those who can’t decide, they also have some house pies. Pictured is the Garden Blend, featuring mozzarella, roma tomato, red onion, mushroom, artichoke hearts, kalamata olives and zucchini. (51 S Main Street, 801-359-4512, www.pizzastudio.com)

Although downtown Salt Lake boasts a plethora of dining establishments that draw locals and visitors alike for their culinary creations, sometimes it’s the people who help serve you—those rare gems who choose to make the business their career—and excel at creating memorable experiences for guests that bring you back time and again. A great server can make a mediocre meal memorable and bad service can ruin an otherwise perfect dining experience.

Behind the Scenes at the LaSalle Restaurant Group

Meet Sarah Fults, the new operations manager for the LaSalle Restaurant Group—which owns and runs Caffe Niche, Oasis Cafe, Faustina, Kyoto and Current. Fults explains of her role, “I could talk all day about budgets, cost centers, labor and profit and loss statements, but my main purpose and goals are to support all of my outstanding hourly employees, general managers, chefs and assistant managers so that each restaurant runs successfully and every guest leaves with a smile on their face.”

Not many understand the passion, drive or insight it takes to make sure patrons have a phenomenal and seamless experience Fults explains. “I create an atmosphere of structure and systems to maintain a balance of happy guests, happy staff and happy business.”

Keeping people happy is oftentimes a thankless task filled with emotion and misunderstandings. So it’s no surprise that Fults feels the best part of her job is when someone comes in and says, “‘that was the best service I have ever had’ or ‘I will be back to eat this every week and tell my friends’. It really makes my heart happy and gives me a feeling of purpose.”

In her role with the LaSalle Group, she visits multiple restaurants on a daily basis and fills in for any position that may need help on any given day. “I assist with making sure we have effective scheduling to ensure labor costs, I work with the chefs on consistency and menu creation, I give the managers and hourly staff the tools to sell more to make the restaurant successful as well as the hourly staff making a better income.”

It’s a hefty task but one that Fults embraces fully. “I get to learn something new every day,” she says. “Not only do we get the chance to meet and learn from people, we get the chance to educate them on amazing cuisine and cocktails.”

Fults’ dedication to listening to her customers are what has made her successful in her chosen profession she feels. “I listen to our guests. I ask them questions about what they would like to see. Providing great service and food for people is what I love.”

Successful cities can always be sliced into micro-neighborhoods. Downtown Salt Lake is really a collection of these hot spots that together combine to create a dynamic and diverse experience for local and visitors alike.

Temple Square:
Whether it is flowers in the spring time or the holiday light installations, Temple Square is the literal and figurative center of Salt Lake. The iconic Salt Lake Temple, is not only a religious symbol, it has been the iconic image in downtown skylines since it was constructed. Surrounding Temple Square are a host of Temple Square themed restaurants including the Nauvoo Cafe (15 S. Temple) and Lion House Pantry (63 S. Temple) along with attractions like the Beehive House (67 S. Temple), Family History Library (35 W. Temple), Joseph Smith Memorial Building (15 S. Temple) and the Church Office Building’s observation deck (50 N. Temple).

Pioneer Park:
The western environs of downtown is home to a burgeoning community, anchored by a 10-acre urban park and featuring some of Salt Lake’s hippest dining options. Cutting edge restaurants Tin Angel (400 S. 365 W.) and Pallet (237 S. 400 W.) sit on the south and north borders of the park, respectively, and neighborhood stalwarts Cucina Toscana (282 S. 300 W.), Caputo’s (300 S. 314 W.) and Carlucci’s (300 S. 314 W.) are a continuation of the Italian influence found between 200 and 300 W (see below). Up and coming eateries, Bruges (300 S. 336 W.) and Ekamai (300 S. 336 W.) are joined by Rose Establishment (235 S. 400 W.), Aquarius Fish Market (300 S. 314 W.) and Bingham Cyclery (300 S. 336 W.) providing a variety of options for a surge in housing options. The residents at the successful Broadway Park lofts (300 S. 360 W.) will be joined by several hundred new downtown denizens next summer when Garbett Homes completes the 360 Apartments project on 400 W, continuing a steady rising interest in the Pioneer Park neighborhood.

Little Italy (300 S, between 200 and 300 W):
There is nothing little about the brick oven Settebello Pizza (260 S. 200 W.) brought to Salt Lake. Climbing hundreds of degrees higher than a typical home (or restaurant) oven, the thin-crust pies are an authentic slice (pun intended) of Italy. If you want to eat like you would if you were “in the boot,” opt for your pizza to be served uncut into slices and eat like you would as if in Rome: tearing the pliable dough into bite size pieces yourself. If you’re craving more than pizza, Valter’s Osteria’s (300 S. 173 W.) menu allows a diner’s eyes to order larger than most stomach’s can handle. House made pastas, salads and entrees finished table side, grilled meats and hand-made desserts are a show in of themselves. But, the real show is the eponymous Valter. A Brooklyn transplant, the tireless impressario dances his way through to restaurant to ensure everyone’s plate is full long after their appetite has been satisfied. Zest, a gluten-free and vegetarian provide seasonal options, many of which are familiar: pizza, manicotti, baked pomodoro. Trust us, you won’t miss the gluten! Those in the mood for more casual fare will find pizza by the slice at Sicilia Pizza (300 S. 35 W.) and family-style meals at Buca di Beppo (300 S. 202 W.). Wash it all down with a nightcap at Squatters (300 S. 147 W.), who offer a range of European influenced brews.

200 S Nightlife Hub:
Who says you can’t bar-hop in Utah? Clearly, they have not been to 200 S lately. Start off by grabbing a bite to eat at Este Pizza (200 S. 156 E.) or Cedars at Lebanon (200 S. 152 E.), both offering great food, with adult beverages. If tacos are more your speed, Todd Gardiner’s Taqueria 27 (200 S. 149 E.) opened up shop across the street, with one of the lengthiest tequila lists in the state. The adjacent three doors open into mixologists plying their craft at Bar X, Beer Bar’s (200 S. 155 E.) lengthy selection of taps or bottles imports and the casual Johnny’s on Second (200 S. 165 E.). So, whether the night calls for classic cocktails, craft beers or a few pitchers and billiards, 200 S is the place to maximize options and minimize steps.

Main Street:
Neighborhoods are typically built around a center point, but can also be linear, and Main Street anchored on the north by Temple Square and City Creek, is a prime example. While just off Main Street, Martine (100 S. 22 E.) is adjacent to the forthcoming Eccles Theatre (131 S. Main St.) and Regent St. In addition to being a standout lunch spot, the tapas and wine options are a classic date-night go to choice. Recently renovated, Martine will be a standout hotspot with theatre-goers. Moving south, office buildings effortlessly mix with street-level retail, bars and restaurants.

Best experienced by foot, a stroll on Main Street turns up new discoveries along the way. The next block south is home to Eva’s Bakery (155 S. Main St.), who serve meals to order, as well as pastries to go. Thirst can be quenched at Beerhive (128 S. Main St.), where a portion of the bar-top is made of frozen ice to keep brews cold. Michelangelo’s (132 S. Main St.), located next door, serves Italian fare and is also available at Beerhive.

If you’re in the mood for sushi, Yellowtail (321 S. Main St.) has you covered, while Bistro 222 (222 S. Main St.) covers those craving creative new-American fare. Bambara (202 S. Main St.) is consistently rated a top downtown restaurant - don’t miss the bleu cheese chips - and around the corner on 200 S the Red Door (200 S. 57 E.) creates Salt Lake’s most interesting martinis. Keys on Main (242 S. Main St.), is a staple of the downtown scene, featuring talented performers on dueling pianos and an always enthusiastic crowd.

Whiskey Street (323 S. Main St.) is popular with bourbon and rye aficionados, and offer a lunch and dinner menu that is more gourmet restaurant than bar fare, while Cheers to You (315 S. Main St.) is a popular neighborhood bar. Maxwell’s (357 S. Main St.) is a go-to for a slice of pizza with live sports on dozens of TV’s.

100 South (Salt Palace Convention Center):
The block west of Main is a “trip” for your palate. Caffe Molisse (100 S. 55 W.) transports taste buds to Italy, with an approachable menu including (you guessed it) pastas and grilled meats. The rest of Europe, and the world, really, is covered at neighboring BTG (100 S. 63 W.). An abbreviation for “By The Glass,” BTG brought a revolutionary wine-tapping system to Salt Lake, allowing them to offer high-end wines by the glass, whereas bottle selections are typically the only options for rare vintages. Flights by region or grape are available, and the educated staff is happy to help navigate the plethora of selections. The Far East’s signature dish, sushi, is more than food at Naked Fish (100 S. 67 W.): it’s an experience. Expert chefs slice and filet fresh fish to create imaginative dishes with seafood from around the world. Familiar rolls, salads and appetizers are available, but Naked Fish truly shines when opting for the “omakase”. Literally translating to “I trust you,” the chef creates a custom menu spanning several courses for diners seeking an unforgettable trip through flavors and textures.

State Street:
In the mood for an indie flick? The Broadway Center Cinemas (300 S. 111 E.), runs sundance films, documentaries and a wide-range of independent work on their six screens. Neighboring Copper Onion (300 S. 111 E.) is consistently ranked as one of downtown’s top restaurants, perfect for a dinner and movie date. Ryan Lowder, the mastermind behind Copper Onion, created Copper Common (300 S. 111 E.) just a few doors down and always abuzz with activity. Inventive cocktails and gourmet takes on comfort and pub fare is a sure bet. From Scratch (62 W. Gallivan Ave.), creates handcrafted pizzas, starting, literally from scratch with an in-house flour mill. They’ve also won awards for the best burger in the state. Alamexo (268 S. State St.) blends traditional Mexican options with a modern cuisine approach and boasts a wide selection of tequilas and margaritas to pair with a meal.

Venturing off the beaten path is key for finding a different pulse in any city. For example, the experience in New York or Paris is bound to be different at Times Square or the Eiffel Tower than smaller streets featuring local flavor and flair. Here are a few unique corners to see a side of Salt Lake you'll be delighted to discover.

Edison Street: Connecting Broadway to 200 South, just east of State Street, is Edison. Anchored by Copper Common, a bar concept featuring hip cocktails, fresh oysters and upscale bar bites is a favorite for post-work drinks for nearby office workers. Speaking of offices, the headquarters for architect firms, the La Porte Group (who are building the Plaza on State Street project, which backs up to Edison) and nationally-recognized creative ad agency Super Top Secret are all here. The secret is out on Diabolical Records, who sell vintage vinyl and new, local music, as well as live shows in their space. A few summers back, Dinner on Edison reimagined this area, beginning with an indoor cocktail hour in a modern office, then serving a five-course meal under chandeliers.

Exchange Place, located mid-block between 400 and 300 South, begins at State Street and ends in a plaza between Salt Lake's original skyscrapers: Boston and Newhouse buildings. Boston Deli and Maxwell's East Coast Eatery are a hot spot around lunch time, though the large trees provide plenty of shade, with the latter providing eats and entertainment into the wee hours. During summer, the Brown Bag Lunch Series, frequents the plaza with live music, filling the plaza with tunes for an hour.

Market Street, home to the eponymous restaurant, is also home to some of downtown's most revered dining locations. The classic New Yorker is one of Salt Lake's longest-running fine dining locations, and the Market Street Oyster Bar and neighboring Market Street Grill, have been flying in seafood from around the country for years. Moving towards Main Street, the former Odd Fellows Hall building at 26 W Market, was originally on the other side Market, relocated during construction of the courthouse. Next door is Takashi, one of the top sushi restaurants in the nation. Diners who sit at the sushi bar may be served by chef/owner Takashi himself. Lastly, Kristaufs Martini Bar and the Melting Pot, a fondue spot, home to countless first dates and anniversary dinners, connects Market to Main Street.

The next great street in the same vein will be Regent Street. With the Black Box theatre entrance to the forthcoming Eccles Theatre on Regent, plus the proximity to City Creek Center, just north across 100 South, Regent will be one active area. Performances will spill out onto the street from the theatre and a festival-like experience will be an anchor to the art and culture scene year-round.

The elegant, curved glass case holding shelves of jewel-like Chocolatier Blue confections in the middle of Tony Caputo's Market & Deli is more than just a dazzling display. It's a symbol of one of many audacious leaps Tony Caputo and his son, Matt, have taken together in the past decade or so as they've continued to put downtown Salt Lake's premiere specialty food emporium on the culinary map. "Most of those leaps scared me to death," laughs a not-quite-retired 65-year-old Tony as he eyes the $20,000 case they bought to show off the artisan chocolates. "I thought I wouldn't even live long enough to pay for that case. But after about six months, it was pretty much a break-even. And, when Matt proposed bringing in a $100,000 cheese cave, I told him he was out of his mind! Turns out it was an incredibly far-sighted move. It took a while, but it's paying off, too."

Part deli, part market, Caputo's opened around the corner from its current location in 1997. "And boy, has Salt Lake's palate changed since then," says Tony. "When I first opened, I would never have dreamed of trying to sell even a $10-a-pound cheese. It was just about impossible. Now, people are much more willing to try new things."

Matt Caputo's path to success took a while to navigate, however. "As a kid, I helped my dad when he ran Granato's (another large Italian deli in Salt Lake), and it was fun," he explains. "But I really started working in high school, learning how to sweep and mop, how to wash dishes properly, stock shelves, all that fun stuff. But that's also when things went south. I got involved in gangs, graffiti, fighting and more fighting. Not good. Then, on a family trip to Greece when I was about 16, everything changed. I felt a visceral, almost tribal connection to the culture. It was incredibly powerful and it made me realize I was pretty much wasting my life up to that point.

Somehow, I made it into the University of Utah and it all clicked in Alan Sandomir's 'Fundamentals of Business' class. I was inspired by so many components of it—especially the cultural/philosophical emphasis. I found myself applying it all to our business. I hit the books really hard and graduated magna cum laude. Not because I'm so smart – it was always about
working really hard."

But Matt's official involvement with the family business was never just assumed. "Early on, my wife and I were both adamantly against Matt coming into the business," says Tony. "Because too many times you see people do a family business just because it's convenient. So even though he expressed huge interest, we were wary. We said he had to graduate from college first. And he did.

After that, there was no arguing that he would do a good job. It wasn't just convenient—in fact, this was probably the least of his options. So at that point, you have to be supportive. He had the passion and we trusted him. When we bought this business and building, the plan was to eventually sell it and go home. That's all changed. Matt just keeps driving it to a higher level."

Today, 34-year-old Matt Caputo is lauded far and wide for his expertise in both chocolate and cheese. Under his direction, Caputo's is nationally recognized as Salt Lake's go-to spot for everything from sublime cave-aged cheeses, a huge, carefully curated selection of artisan chocolate bars, local and imported charcuterie, and an Old-World butcher shop specializing in Utah's best pasture-raised meats. When it comes to hard goods from Italy and southern Europe, Matt hand-selects everything, from the anchovies to the ziti. "And that's the way I like it," says a super proud dad.

CONTACT: 324 W. 300 South, 801-531-8669, caputosdeli.com