Homemade soup dumplings feature at this new Taylorsville restaurant – Gastronomic Salt Lake City

Zhu Ting Ji

To not bury the lede, I’ll start our first new restaurant roundup of the year, out of alphabetical order. You’ll be happy I did. Zhu Ting Ji recently opened (5486 S 1900 W) in Taylorsville, doing so fairly under the radar. The opening brings with it, something a lot of locals, craving an outpost of Din Tai Fung, might be longing for – house-made xiao long bao. The soup dumplings star on the menu alongside a variety of steamed and fried bao, not least fresh-made noodles.

I would love to report on this one and will. That said our first attempt to visit was greeted by an overflowing lobby, and ultimately too long of a wait to sneak in. I did manage to snap the above pic of the dim sum prep kitchen hard at work during our wait, watching the bao and noodle action first-hand; and also spying order after order of fried pork (strung elaborately from a display tower of sorts) leave the kitchen. If you do stop, take note, the crowds have seemingly already found this one.

Atomic Biscuit

Now open in the sport once home to Pig & A Jelly Jar (401 E. 900 S). Open daily for breakfast and lunch from 8.00 a.m. the menu as you would expect, is centered around a range of biscuit builds. Those in dire need of calorie indulgence might want to check out The Filthy Animal ($15.00) which piles on fried chicken, bacon, Monterey jack cheese, honey butter, and sausage gravy – while those of meeker dispositions can order up the Keep’N It Classy ($11.00), which more modestly comes with egg and cheddar cheese.

Beast From The East Subs

Originally slated to open within the now-closed Locker Room, BFTES has now officially landed inside Cruzrs Saloon (3943 S Highland Dr). East-coast flavors are the muse for a lineup of nearly a dozen subs such as a chicken park, Philly cheesesteak, and Italian beef. Full and half sub-options are available starting from $8, with the menu also offering burgers, wings, and dogs.

Bobby’s Burgers

Now open in Orem (575 E University Pkw) is the first Utah location for this superstar chef-backed brand. The signature burger offered is the Crunchburger – American cheese, a thin layer of potato chips, and Bobby’s sauce.

Blue Moo

This new West Jordan (9035 S 1300 W) drive-thru is one for fans of Blue Bell Icen Cream – open seven days a week from 4.00 p.m. each day.

Dough Lady

Growing from SLC’s farmer’s market, this popular baker has now opened up shop in Millcreek (3362 S 2300 E), promising, “Utah’s gooiest cinnamon rolls”. Available both fresh or frozen to bake at home, the business operates on a first come, first served basis, noting “We don’t take preorders except for orders over 3 dozen.”

On the menu, rotating/seasonal flavors, alongside classic options every day (cinnamon, blueberry lemon, and brown butter chai).

Dumplings Company

More dumplings, and ones with a distinctly South Asian flavor profile. A variety of steamed and fried momos sit aside a few other options such as noodles and sekuwa. Completely new to me here in Utah – Bison Dumplings – $14.95 will snag you ten steamed momos with the unique protein. Word to the wise – even the medium spice level here comes with a forceful kick.

Empanada Co

New for Sugar House in the former Even Stevens outpost (2030 S 900 E). Flor and Adam Farr are the husband/wife duo behind the restaurant whose aim is to, “focus on quality and affordability– give people an option that they know will make them feel good and won’t break the bank.” The new business offers up half a dozen flavors of empanadas, as well as medialunas, and soups.   Empanadas are priced $3.75 each.

Fillings And Emulsions

Last week saw Adalberto Diaz (the talented baker behind this one) receive a James Beard semi-finalist nod. I’m a little late to the news (a month or two by my reckoning) but Diaz’s creations are now also available inside the former Granato’s location (1391 S 300 W) too.

Good Pie

Open now in SLC (1207 State St) this new pie shop that also lists salads, subs, calzones, and wings on its menus. Prices are more than keen with 7″ pies all retailing for under ten bucks.

Grid City / Drunken Kitchen

A reminder that the fabulous Taiwanese and Chinese cooking of Drunken Kitchen has now completely replaced the menu at Grid City – the South Salt Lake brewpub. I can’t remember a bolder refresh (menu speaking) in recent times, Their fried chicken was one of my favorite dishes from last year.

Ocotillo Prime

Now open in American Fork (598 West Main Street) and also coming to the former Del Mar Al Lago (298 Mercer Way E) spot in South Salt Lake by the looks of it. The Sonora-inspired menu is an expansive one covering a lot of ground. Appetizers of ceviche and queso fundido give way to pasta, sopa, enchiladas, burgers, as well as big-hitting proteins topping out at a 36 oz. tomahawk steak.

Patty Shack

Expanding on their original Taylorsville location, this burger business have now opened a unit in Layton (2056 N Hill Field Rd). GSLC contributor Valerie Phllips penned this piece which has all the info you need to know – plus some info on the background and approach of the owners.

Skillets

Starting life as a food truck operation, this Venuezelan informed outlet has now made the brick n’ mortar leap in SLC (282 E 900 S). Open every day 7.00 a.m. to 2.00 p.m. breakfast and lunch dishes are the order of the day; their breakfast burrito (with Veneuzuel-style shredded beef) was nominated by our friends at City Cast as the best in SLC.

Sunroom Coffee

This new coffee shop (470 W 200 N) has everything you’d expect

Sweethoney Desserts

One of the latest arrivals at the always evolving South Salt Lake Chinatown – this dessert spot. The business writes, “Heng Kee Dessert is the most famous dessert restaurant in Hong Kong in Asia. In 2015, we are proud to be the apricot dessert developer throughout North America. We continue to make ourselves the freshest and best authentic Hong Kong desserts by hand, taking pride in consistency and integrity. Hope to bring the most authentic Hong Kong dessert to every friend living in North America.”

Taste Of Thai

This one barely missed last year’s end-of-year new restaurant roundup, so I’m including it here now by way of completionism, not least for the fact that it’s another fine Thai option for those in the Sugar House area (2130 Highland Dr.) Moving into the unit previously home to Cubby’s (who moved down 21st late last year) the space has undergone a sleek remodel.

The Tasting Room

This downtown events space (357 W 200 S) has now been re-imagined as a wine bar. Open seven days a week a list of single pours and flights are joined by light bites.

Squatters Corner Pub

Here’s the full press release from Salt Lake Brewing Co on the opening of their latest outing. Moving into the former TGI Fridays in Valley Fair Mall (3555 S. Constitution Blvd.) the restaurant aims to bring the same flavors of the hugely popular downtown Squatters to West Valley.

. . .

Utah’s most iconic brew pub, Squatters, has opened a new location at 3555 Constitution Blvd in Valley Fair Mall, bringing with it the rich history and ambiance created back in 1989. Squatters Corner Pub Valley Fair will be serving the same delicious menu of traditional and diverse pub favorites the original Squatters is known for, as well as craft cocktails made with liquor from several Utah distilleries. Of course, they will be serving award-winning locally brewed beer.

Squatters Corner Pub opens at 11:30 am every weekday for lunch and dinner. On weekends they open at 9:00 am for breakfast and brunch, and stay open late on Friday and Saturday nights for the after dinner crowd.

“We are extremely thrilled that Squatters Corner Pub Valley Fair is open for business in West Valley,” said Rick Seven, Brand Manager for Salt Lake Brewing Co. “Everyone has been so positive and welcoming. West Valley is Utah’s second largest city, and has the most diverse population in the state. We feel it has been an underserved community by local breweries and brew pubs, and we are excited to bring such an iconic name in Utah history to this great city.”

White Tomato Artisan Pasta

Draperites can now add one more Italian option to the mix (278 12300 South). Italian-born chef chef Roberto Calcagno is the name behind this one, who in an interview with the Tribune indicated a menu of about 80% American-Italian dishes, with a laser focus on creating as much of the menu as possible from scratch.

9-Up Night Market

You may recall I waxed lyrical in this story last year about the charms of 9-UP. The business is the latest to make the leap from virtual to physical now taking up residence in the Chinatown complex (3390 S State St).

Coming next

Le Depot

Here’s the full presser for this impending Park City spot (660 Main Street) that looks set to increase the options for those looking for French cuisine in Utah.

. . .

Utah] Le Depot, a vibrant French brasserie, is set to open its doors February 8, 2025 in the historic Union Pacific Railroad Depot at the intersection of Main Street and Heber Avenue.

Operated by celebrated James Beard Chef Galen Zamarra, the restaurant draws inspiration from his time in France, where he worked alongside some of the world’s most renowned French chefs. The menu will feature a modern approach to authentic French classics, including the elegant Plateau de Fruits de Mer, Roasted Bone Marrow, French wines, and an array of craft and non-alcoholic cocktails.

After decades of serving as an iconic landmark, the Depot was restored in 1995 to house Robert Redford’s renowned Zoom Restaurant, which closed in 2017. Under its new ownership by Reef Capital, Le Depot now brings fresh life to this cherished Park City building.

Le Depot will be open seven days a week for lunch and dinner, with a lively weekend brunch, making it the perfect spot for families, après ski romantic date nights, or a casual local hangout.

Blending Tradition with Modern Elegance

The design of Le Depot, by renowned New York-based firm Workshop APD, seamlessly marries historical
and local influences with French cuisine and the archetype of a Parisian brasserie. The classically styled
decor evokes a sense of nostalgic luxury while embodying a spirit of adventure. By blending the historical significance of the Depot with modern, custom-crafted furnishings, Le Depot will continue Park City’s story through a contemporary dining experience.

A Historical Landmark with a New Life

The Union Pacific Railroad “Depot,” constructed in 1886 at the height of train travel and Park City’s mining boom, played a pivotal role in transporting ore and coal in the late 19th and early 20th centuries.

The Depot served the city for nearly 100 years before its closure in 1976. Listed on the National Register of Historic Places in 1979, the building retains much of its original Queen Anne and Victorian Eclectic architectural features, such as wood siding, decorative shingles, and frame construction. Its passenger platforms have since been converted into inviting sidewalks and patios, but its legacy as a historic railroad hub remains intact.

Le Depot is not only a destination for exquisite French cuisine but also a celebration of Park City’s rich history and cultural legacy. With Chef Zamarra’s culinary expertise and a design that honors the past while embracing the future, Le Depot promises to be an unforgettable dining experience for locals and visitors alike.

Les Secrets Bar

Sandy’s La Caille has recently been teasing the upcoming arrival of this one. Via email marketing and their website, the business teased, “Unlock the doors to a world of intrigue and delight. At Les Secrets, every sip reveals a story, and every corner holds a mystery. Join us on February 1st for an unforgettable journey behind La Caille’s iconic wine cave. Let the whispers of the night guide you to moments you’ll savor forever.”

The Open Table listing for the new concept offers a little more detail stating, “Les Secrets, an avant-garde bar and dining experience located on the La Caille property, is now open, inviting patrons to explore a unique fusion of nature’s raw beauty and the secrets of existence. Nestled behind a dimly lit wine cave, Les Secrets is more than just a bar – it’s a destination where life’s natural beauty is celebrated, in all its shades of light and dark.”

Aubergine Kitchen

Spanish Fork (and the airport) is expected to receive a new location for this brand in 2025. The locations will join existing operations in Sugar House and Orem.

Mint Tapas And Sushi

After unveiling their Sugar House expansions last year, Mint should be taking the wraps of their latest outing any day now. January 30th is the slated date for the opening of their Draper location (519 E 12300 S).

Sabores

Spied over on the Logan Foodies FB group – a new location for his brand.

The Smoked Taco

A seventh Utah location of this name should be coming to Murray (127 E 5300 S) any day now. Per the name, smoked proteins are the central theme, the company explaining, “The Smoked Taco was created with a vision of fusing classic BBQ and Mexican flavors together to create the best Premium Tacos you’ve ever had. There is nothing “authentic” or “traditional” about The Smoked Taco. We are here to break the rules and you’re gonna love it!”

Previously mentioned with no further update

We’ve previously written about the following restaurants in posts tracking new restaurants around Utah. We’ve heard no further news on these at this time – but that’s not to say they didn’t open! If you know of any business opening that eluded our gaze, please do get in touch.

Opening a new restaurant in Utah? Be sure to read our restaurant resource section which includes info on everything from marketing to POS systems.

Other useful links

Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC.  I’m a multiple-award winning journalist and have written in myopic detail about the Salt Lake City  dining scene for the better part of seventeen years.

I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV.   Pause those credits, yep, that’s me! I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.    I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.

Want to know more? This is why I am the way I am.