Connect with us

Utah

Gordon Monson: Is Kyle Whittingham ready to walk away after this Utah win?

Published

on

Gordon Monson: Is Kyle Whittingham ready to walk away after this Utah win?


Style points. Not a slam-dunk. An at-large bid. Forget about that. Chaos. Hard to count on. A conference championship game. Tough to imagine. A Utah win. That the Utes can relish, sort of, and remember.

If Friday’s game against Kansas really was Kyle Whittingham’s final regular-season contest as coach at Utah, it wasn’t exactly the kind of football the man favors. It was partway there, but only partway. Part way and either way, it resulted in a 31-21 Ute victory.

And Whittingham would take it, even if it ate away at part of his football soul. Loose parts everywhere here.

The longtime coach has a week before he contractually must inform his bosses what his intentions are for his — and their — future. Will he go on coaching? Will he float on a raft in a pool somewhere? Next week, that will be a big day, a big decision, a big deal. Whittingham likely already knows what he’s going to do — maybe, maybe not — but he’s left everybody else guessing.

Advertisement

If his team always played the way the Utes did against the Jayhawks on the road on this occasion, he might have left the building long ago — for the sake of his own sanity. Utah gave up 477 total yards, 290 on the ground — after yielding 472 rushing yards a week ago. The offense was dull for — yeah — part of the game, collecting just 18 first downs to Kansas’ 26. It had nearly a hundred more passing yards than it got running the ball. But enough happened toward the end, on both sides of the ball, to put the game away.

Generating three turnovers helped, including two interceptions in or near the end zone, one setting up a counter TD, one returned for a 96-yard pick-6. Those most definitely gave balm to the Utes’ ailments. Couple that with 414 offensive yards of their own, and, if this was Whttingham’s last seasonal bow — or second to last — then his sentence was punctuated with half a grin.

On the other hand, with the coach hauling in annually in excess of $7 million, it’s only human that walking away would be with both a grimace and a grin.

The happy news is that Whittingham, after the postseason, can move on to the rest of his life, an existence he says is “blessed,” with the call of wonderful family and friends, fairways and stacked-high finances beckoning. The coach has repeatedly said he wouldn’t work the sideline into old age, and with his 66th birthday in the books a week ago and a good mind and good health still in place, whatever he does next is likely to be just as good, maybe better, than what he’s lived through in his stellar Utah career.

And he’s lived through a lot. Some downs, mostly ups, a whole lot of ups. When he took over from Urban Meyer in 2005, Whittingham had lessons to learn and learn them he did. As he once laughingly put it, “Smart guys know in the beginning what dumb guys don’t know until the end.”

Advertisement

Whittingham conquered the ins and outs, the intricacies of his job in the middle. He’s won more games than any other Utah football coach. He’s won conference championships. He’s gone to Rose Bowls. He’s guided undefeated teams — Utah’s best ever as defensive coordinator in 2004 and the second-best ever as head coach in 2008. It can be said, on account of both his success and his longevity, that Whittingham is the best football coach the Utes have ever had. Think about that. Uh-huh, Urban’s stint was too short.

The intensity that has burned within him throughout still burns, but also has been tempered a little through the seasons as Whittingham matured, as the lead dog turned gray. Remember when he got mad about Wyoming coach Joe Glenn predicting at a school pep rally that the Cowboys would beat the Utes? And so, Whittingham exacted his revenge by calling for an onside kick in the third quarter when Utah was up, 43-zip. Glenn responded by flipping off his rival coach.

“My emotions got the best of me,” Whittingham said later. He would never pull such a stunt now. He might win big — and the Utes have enjoyed lopsided victories this season — but not like that.

His emotions continue to run hot — sometimes aimed at players, sometimes aimed at his assistants, sometimes aimed at himself. But since abridged, at least in part — part, part, part — Whittingham has used his focus and fire to get his job properly done.

“When I was young and brash, some of the things I did …,” Whittingham once told me, his voice trailing off, “… I’m a little more polished now.”

Advertisement

A lot more.

Last season, the polish wore a bit thin. A losing season at that juncture was a bitter disappointment. And he returned to do better this time around, looking for a much better ending.

Sitting now with the Utes at 10-2, and a postseason game of some kind yet to be played, Whittingham can stand proud — at both his body of work and the way it finished, if it is, in fact, finished.

We’ll see. Whittingham has said again and again: “As long as I love doing this, I’ll keep doing it.”

But there are the other things, foremost among them people — already mentioned — in his life he loves, too, people with whom he’d like to spend more time. Perhaps those people want him to keep coaching, too. Who knows.

Advertisement

Meanwhile, defensive coordinator Morgan Scalley waits in the wings. He’s already been ordained as Whittingham’s successor, and he’s eager to take over. While Scalley’s defenses have been mostly effective, they have left much to improve on in recent games, including Friday’s. He has always said, like a lot of DC’s do, that stopping the run is his top priority.

Well. That’s something the Utes have failed at — last week and this. The Jayhawks ran all over them, making them look silly over the middle part of the field. On Utah’s plus side, KU was not able to take as much as it might have had it converted more efficiently in the red zone. It had a number of trips there, without results, including the interceptions that pretty much did in the Jayhawks.

That said, the Jayhawks embarrassed Utah’s defense by way of an assortment of runs behind all kinds of space created by their offensive front. It’s weird to see the Ute resistance kicked around like that, especially by a 5-6 team fighting for no more than bowl eligibility. That weirdness, though, has become a trend. So has the offense coming to the rescue. It is what it is — a puzzlement to coaches, players and fans alike. It runs counter to everything Whittingham has built at Utah, getting punished physically.

Still, if the coach exits, he should and will be celebrated. He won’t make a show out of his departure, that’s not his way. But what he has accomplished at Utah is nothing short of phenomenal. Not perfect, but phenomenal.

His career at Utah? That, come what may, the Utes can relish and remember.

Advertisement



Source link

Utah

Discover the deliciousness of New York-style pizza at Fini Pizza in Utah City

Published

on

Discover the deliciousness of New York-style pizza at Fini Pizza in Utah City


The beloved Fini Pizza made quite the impact during its debut in Utah City.

Just days after opening, the pizza joint sold out of everything by 5 p.m. on a Monday afternoon. The demand for the delicious New York-style pizza was higher than expected.

Owner Sean Feeney and the rest of his team worked late into the night to prep for the week, building pizza boxes, slicing pepperonis and doing all they could to prevent that from happening again.

Feeney said he has three goals with Fini Pizza:

Advertisement
  1. “Make something that is excellent and delicious and cravable.”
  2. “Do it in a way where you’re making others feel like they matter and you want their days to be better.”
  3. “How do we then go outside of these doors and really show people how proud we are to be a part of this neighborhood?”

For the first time, Fini Pizza also opened up Fini Cafe, a charming little cafe that serves up bagels, sandwiches, coffee and pastries.

“You can start your days with us,” Feeney said. “And we can start our day together on a good foot.”

Choosing Utah

Customers enjoy their pizza on the patio at Fini Pizza in Vineyard during its grand opening on Saturday, May 2, 2026. | Rio Giancarlo, Deseret News

This is the first location of Fini Pizza outside the New York City area. Why did Feeney choose Utah? It goes all the way back to his childhood.

Feeney visited the Beehive State to participate in the AAU National Basketball Championship at 11 years old in Salt Lake City. During that trip, he met Jazz legend Frank Layden and former players, like Luther Wright and John Crotty. He also said he “fell in love with Utah” on his first visit.

His family kept coming back to the state they fell in love with, and Feeney said he always wanted to plant some kind of roots in Utah.

“I just resonated with the family-first values-driven environment,” Feeney said. “When I visit Utah, I feel like there is a strong sense of family. There’s a very values-driven environment that I just love. I think about the mountains. I think about the active lifestyle people live here.”

Advertisement

So when a friend showed him some renderings of plans for Utah City, an up-and-coming neighborhood in Vineyard, he figured this was how he could bring Fini Pizza to the state he loved so much.

“I saw the mountains, and I got very excited about building a community from the ground up. And we start with pizza,” Feeney said.

A history of Fini Pizza

Plans for Fini Pizza started taking shape at the end of 2020.

Sunlight shines on a table at Fini Pizza during the grand opening of its first location outside of New York in Vineyard on Saturday, May 2, 2026. | Rio Giancarlo, Deseret News

“I’ve always loved pizzerias,” Feeney said. “I grew up in New Jersey, and most of my greatest memories of meals and birthday parties, and after soccer practices or even after funerals and wakes, we would go to our local neighborhood pizzerias growing up.”

Feeney had already found success with two Italian restaurants and decided it was time to try out his pizza dream. He noticed at the time that his neighborhood in Williamsburg in New York City was getting more and more polarized. He thought, why not open a pizza place to bring people together?

“I thought, that would be an exciting thing to try to do and add a pizzeria that was really focused on bringing people together and delivering good days,” Feeney said.

Advertisement

He opened four more Fini Pizza establishments in Brooklyn over the span of six years.

Now, in the Utah City cafe, illustrations of the four restaurants decorate the walls, reminding customers of the history of the place.

“I thought the concept of Fini would resonate with just kind of what I love about Utah,” Feeney said.

The bill from the first purchase during the grand opening of Fini Pizza in Vineyard is taped to the wall behind the service counter on Saturday, May 2, 2026. | Rio Giancarlo, Deseret News

Growing up around food

In New Jersey, Feeney grew up having the dinner table as an important part of his days. His mom is Italian and his dad is Irish, and he recalls having their entire families come down to their house on the Jersey Shore.

“We would have these big Sunday suppers and cookouts,” Feeney said. “And I saw my Italian aunts and grandma and my mom and her sisters cooking all day and everybody else just having the best time. And I would get to see my dad be so proud to host everybody in his backyard.”

His family also made the restaurant experience special for him and his siblings. His dad would make reservations for the family at “incredible restaurants” in New York City, and then he would study up on them and share the history of the restaurant and what to order.

Advertisement

“It was all ingrained in me from an early age,” Feeney said.

In 2003, Feeney moved to New York City from New Jersey to work in finance. He loved trying out new restaurants after work, and he would take clients, friends and co-workers out almost every night of the week.

“Over the course of 16 years doing that five nights a week, sometimes six, I started becoming just really great friends with people in the industry,” Feeney said.

He became friends with a neighbor who was a chef, and they ultimately decided to open a restaurant together — Lilia in Williamsburg. Two and a half years later, he left his day job to pursue the restaurant industry full time.

Feeney said the hospitality industry “kind of found me. I just kept feeding the passion for it. And then it turned out that the people I loved most were like, ‘You should do this. You seem really happy, and you love it.’ And I haven’t really looked back since.”

Advertisement

The ‘magic’ of owning a restaurant

The first customers place their orders at Fini Pizza in Vineyard during its grand opening on Saturday, May 2, 2026. | Rio Giancarlo, Deseret News

The best part of owning a restaurant is the people he gets to work with, according to Feeney.

“They’ve changed my life in a big way,” Feeney said. “The people that I get to work with every day and having this amazingly awesome responsibility of being in their charge, I truly am grateful. I never thought I would be in that position ever. And it’s just changed my life forever.”

He called what his employees do in the hospitality industry “noble” and says when they help make a person’s day better by serving up delicious food that they create “magic.”

“What they produce every single night, what we do together, it’s bigger than the sum of its parts,” Feeney said. “And that’s what I’ve loved. And I’ve loved being able to just witness people doing this for others.”

Fini Pizza giving back

A stack of pizza boxes line the wall as an employee places a slice into the warming oven at Fini Pizza in Vineyard on Saturday, May 2, 2026. | Rio Giancarlo, Deseret News

Fini Pizza offers 25% discounts year-round to firefighters, police officers and educators. They also have a program where children under 17 can read three books, share the title and two sentences about the books, and then receive a free pizza for them and their family.

“I just wanted to continue to find creative ways to invest in the community, make the neighborhood more together, more stronger, and more connected,” Feeney said.

Another way Fini Pizza is getting involved with the community is through a program called Fini Hoops.

Advertisement

The Fini Hoops program hosts basketball teams on its own court — he tried it out in New York and loved it, so the Utah City location is also getting its own court, which is currently being built up. It will open up in June.

At the court, Fini Hoops will host basketball tournaments, camps and clinics to get more kids playing ball, and then afterwards, they can enjoy some pizza. Winners of the Fini Hoops tournaments receive free pizza for life.

Utah Jazz forward Kevin Love, right, yells out names on orders as helps out during the grand opening of Fini Pizza in Vineyard on Saturday, May 2, 2026. | Rio Giancarlo, Deseret News

“I just wanted to create moments for youth in basketball and connect it to pizza as well,” Feeney said.

What I ordered

When I stopped into Fini Pizza on a Wednesday night, I was greeted by smiles and friendly hellos from the staff. The aesthetic of the place is beautiful, with wood accents and a woodsy green color.

A slice of the NY White Pie and a Sicilian slice sit on a counter at Fini Pizza in Vineyard on Saturday, May 2, 2026. | Rio Giancarlo, Deseret News

Here’s what I ordered:

The Sicilian Pizza: I ordered a slice of the Sicilian pizza, which has a thicker crust, sweet crushed tomato sauce, chili oil, garlic breadcrumbs, freshly shaved parmigiano and pepperoni. There was a little heat that I really liked, maybe from the pepperoni and chili oil? This was a very good slice of pizza.

The White Pizza: I ordered a whole box of this one to share with my sister, and I’m glad I did. The crust is classic New York style crust. The pizza comes with three cheeses — fresh mozzarella, parmigiano and fontina — and on top is drizzled olive oil and lemon zest. I wasn’t sure what I would think of the lemon, but it surprised and delighted me in the best way. It’s refreshing and a beautiful final note to the overall taste.

Advertisement

Storefront information

  • Address: 875 N. Main St. Suite A, Vineyard, UT 84059
  • Hours: Monday-Sunday, noon-10 p.m.
  • Price: $
The first customers of the first Fini Pizza location outside of New York make their way into the pizzeria during the grand opening in Vineyard on Saturday, May 2, 2026. | Rio Giancarlo, Deseret News



Source link

Continue Reading

Utah

The story behind our ‘one-of-a-kind’ Travel Issue cover story

Published

on

The story behind our ‘one-of-a-kind’ Travel Issue cover story


The soaring desert vistas of Canyon Point, Utah, provide the backdrop to our June 2026 cover shoot, setting the stage for a Travel Issue titled ‘The Great Escape’ – a series of ‘horizon-expanding adventures and voyages of discovery’, as Wallpaper* editor-in-chief Bill Prince describes.

The luxurious base camp for the shoot was Amangiri, a unique 600-acre estate that is part of the Aman hotel group and appears out of the ochre-coloured desert like a modernist oasis. Completed in 2008 by architects Marwan Al-Sayed, Wendell Burnette, and Rick Joy, it has become a pilgrimage for design aficionados seeking the ultimate escape: indeed, the various low-lying structures are designed to fade away into their surroundings, so that visitors feel entirely consumed by the area’s majestic – but desolate – landscapes.

The story behind our June 2026 cover story

Dress, $1,800; boots, price on request, both by Calvin Klein Collection (calvinklein.co.uk)

Advertisement

(Image credit: Photography by Geordie Wood, fashion by Jason Hughes)

‘It has always been a dream to shoot at Amangiri,’ says Wallpaper* fashion and creative director Jason Hughes, who collaborated with American photographer Geordie Wood on the story. Landing in Las Vegas, the team – including model Colin Jones, who was born in Spanish Fork, Utah – travelled through Nevada and Arizona on a five-hour car journey to Amangiri, where they set up in one of the new private villas on the estate. ‘It was amazing to witness the way the landscapes changed across the journey,’ says Hughes.



Source link

Continue Reading

Utah

Kevin O’Leary defends his Utah data center project: ‘Think about the number of jobs’

Published

on

Kevin O’Leary defends his Utah data center project: ‘Think about the number of jobs’


Many Americans don’t like the AI data centers popping up in their communities, though Kevin O’Leary thinks that’s because they don’t fully understand them.

Advertisement

O’Leary, the venture capitalist and “Shark Tank” investor who recently starred as a villainous businessman in “Marty Supreme,” said Americans have misconceptions about data centers and their environmental impact.

“It’s understanding the concerns of people, but at the same time, think about the number of jobs,” O’Leary said in a post on X on Friday.

Addressing environmental worries, O’Leary noted that he graduated from the University of Waterloo with a degree in environmental studies.

“When a group comes to me and says, ‘Look, I have concerns about water, I have concerns about air, I have concerns about wildlife,’ I totally get it,” O’Leary said.

O’Leary has clashed with residents in Box Elder County, Utah, over a new AI data center he’s backing on a 40,000-acre campus.

Advertisement

County commissioners approved the project, which is also backed by Utah’s Military Installation Development Authority, on Monday despite the community opposition. O’Leary said, without providing evidence, that the criticism mainly came from “professional protesters” who were “paid by somebody.”

One major concern for residents about the data center — dubbed the Stratos Project — is that it could strain the water supply. Data centers can use millions of gallons of water each day. Increased utility bills, noise, and a drop in quality of life are also points of contention.

O’Leary said the public misunderstands the impact of data centers because they were “poorly represented” in the past, and that the technology powering them has “advanced dramatically.” He said data centers don’t use as much water as they once did and can use a closed-loop system to avoid evaporation. Data centers can also rely on air-cooled turbines as an alternative to managing the temperature of the computer arrays, he said.

A fact sheet published by Box Elder County said the project won’t divert water from the nearby Great Salt Lake, agriculture, or homes. It also says that Stratos won’t increase electricity prices or taxes.

Many residents, however, are not so sure. The Salt Lake Tribune reported on Thursday that an application to divert water from the Salt Wells Spring stream, near the Great Salt Lake and long used by a local ranch for irrigation, was rescinded after nearly thousands of Utah residents lodged complaints.

Advertisement

“At some point, understanding the value of sustainability, water and air rights, indigenous rights, and making sure the constituencies understand what you’re doing is going to be more valuable than the equity you raise,” O’Leary said on X.

Anjney Midha, a Stanford University adjunct lecturer who appeared on the “Access” podcast this week, would agree with that sentiment. He said that listening to local communities and being transparent about the intentions and impacts of data centers are essential to making them work.

“My view is that if it’s not legible to the public that these data centers and the infrastructure required to unblock this kind of frontier technology progress are serving their benefit, then it’s not going to work out,” Midha said.

In a subsequent post on X on Friday, O’Leary said his project would be “totally transparent.”

“We want it to be the shining example of how you do this,” he said.

Advertisement





Source link

Continue Reading
Advertisement

Trending