Utah
Utah Restaurants that Thrive Through Grit and Great Food
We’ve all seen the sad news, peppered throughout our social media feeds. A rumor about a favorite Utah restaurant suddenly closing its doors or an official announcement from a local eatery shutting down after years in business. Restaurants are hard. And if you think it’s hard to watch your favorite spot close its doors, it’s that much harder for the owners, managers and staff.
To combat the bad news, we wanted to take a moment and share the stories of several Utah restaurants that have adapted, moved, transformed or doubled down on staying the same to stay in business.
Tea Rose Diner—A New Move and a New Flavor of History
When Anny Sooksri quit her job with the post office in 2007, she decided to take over a little burger bar tucked in Murray. Anny did what she has always done.“I jumped right in,” she says. “I didn’t know what I was doing.” Tea Rose Diner was named because when she opened, she carried 82 varieties of tea and had a rose house next door. “It’s hilarious that I never had a sign,” she says. “Not until I had been open for 10 years.” Anny built her customer base the old-fashioned way, over 18 years—by serving delicious Thai food with her unique, spicy twist.
Anny could never find food that was spicy enough for her taste buds in the U.S. “I eat super spicy, but I couldn’t make food as spicy as I want because of the risk factor. So we started giving customers a choice of zero to 10 for spice,” she says. To be clear, going from a “one” to a “two” is doubling the spice. “We add a spoon of chili on each level,” she says. Tea Rose Diner guests were also shocked at the quality (and quantity) of food coming out of the tiny kitchen. Anny even managed to impress her future husband when he came in for lunch with friends.
I think every success comes with hard work. And we are a ‘hard-work’ people, you know? For us to fail, it’s not an option. I was the first generation and I’m here by myself and I came here with nothing. I wish I could be an example to a lot of people. If I can do it,
why can’t you?”
Tea Rose Diner has lived and thrived for nearly two decades. Anny went on to open four other restaurants: Chabaar Beyond Thai, Fav Bistro, Tea Rose Thai Express and Uncle Jeffi’s Place. Tea Rose will always be her figurative firstborn, but it’s starting to show its age. The kitchen is so small that you can’t have two people in there without feeling cramped. The building is grandfathered in for code, so, “I could never sell it,” Anny says. “The permit would not transfer.”
“We were keeping an eye out for a new location,” she says, but they didn’t want to go far. When the option to bid on the city-owned, historic Murray Chapel (kitty corner from the original) came up, Anny jumped. She won the bid in late fall 2024 and has big plans to renovate the space. The new Tea Rose Diner will be a full-service restaurant with a tea/coffee shop and a small event space on the lower level.
Anny won the bid because of her dedication to keeping history alive in the building. “I come from a country that has a lot of history,” she says. “And to keep something historical is something to feel honored about. We lose our history and then we don’t have anything to look forward to as a new generation.”
The Murray Chapel will take at least a year and $900,000 to bring it up to code and build it out. She can’t alter the historical facade but wants to extend the back of the building with an all-glass structure and upper deck. “It’s going to be a lot of work, but it is going to be so cool,” she says, getting animated.
Tea Rose Diner (The Original)
65 E. 5th Ave., Murray
bestthaifoodinutah.com
Kimi’s Chop & Oyster House—A New Location for a Local Institution
After 10 years, Kimi Eklund decamped her namesake restaurant, Kimi’s Chop & Oyster House, from the historic Sugar House post office to the former site of Primo’s Restaurant in Holladay. The new location is a good fit for Kimi’s brand of service, but before the move, her Chop & Oyster House came within inches of closing forever. Constant construction in Sugar House had severely impacted the business. “When Jan. 2 came and they closed the road [1100 East], our sales dropped 85% overnight,” she says. “Sugar House was a ghost town.” But Kimi hoped that when construction ended, things would improve. So, she prepared to renew her lease for another 10 years.
Then, the universe intervened one evening in July. “I seem to always have these fateful things happen,” Kimi laughs. “That night, one of my guests told me ‘It’s such a pity that we can’t sit out on your patio [due to construction]. It’s too bad you don’t have Primo’s patio. It’s one of the best patios in town, and they’re closed.’”

That same night, she learned about a new Sugar House development that would bring even more long-term construction to her block. One of the servers had waited on a developer. “The server told me that he [the developer] was talking about plans to put a 26-story building in the area behind us.” Oh and, to top it off, “there will be a high-end restaurant at the top overlooking the whole valley.”
The development might be a few years out, but it would definitely mean more chaos, more construction. Kimi knew she either had to close or move. She drove over to Primo’s location and peeked in the windows. Then she started dreaming.
Kimi and the owners of the Primo building came to an agreement. They wanted Kimi’s in the space and were willing to hold out for almost a year until Kimi was ready to move. “I got cold feet,” Kimi admits. “I didn’t want to start over again.” But the fact that her potential landlords were willing to work with her was heartening. She says, “It was telling me that I should trust my instincts.”
To make the old Primo building move-in ready, Kimi brought in some trusted advisors and fellow restaurant owners. The pad was segmented, with some walls blocking the energy and flow in the center of the restaurant. “We Tauruses are sensitive people,” Kimi says. “We are in tune and very sensory. Once I got those walls down, I knew it was going to be a success.”
The new decor is just so “Kimi.” Lush, vibrant, Scandinavian-cozy, with bright art and dramatic lighting, “a combination of white sherpa and velvet, illuminated with tear-drop chandeliers.” Each room and each nook is different, with private dining options and a beautiful lounge area, stone fireplaces and views of Mt. Olympus.
The kitchen is more spacious and modern, which means there are more options for the classic menu, more specials and more small-plate dishes, as per Kimi’s customer requests. “We’re turning into a neighborhood restaurant. People are sharing plates, doing a lot of tapas and trying everything on the menu.”
Kimi’s Chop & Oyster House
4699 S. Highland Dr., Holladay
kimishouse.com
Open seven days a week, with private dining for groups of 10–58 guests, live music and seasonal cocktails.
Log Haven’s Lasting Legacy—Declious value and a great team behind every meal
Log Haven is a Utah institution. For nearly 30 years, it is the quintessential place for proposals, weddings and family gatherings. Couples who got married there have watched their kids get married there.
As the name suggests, it is both rustic and a retreat, romantic and renowned. But at one point, it was more ramshackle than anything. That is when Margo Provost came to own the property in Millcreek Canyon. At first, she planned to remodel it as a private residence, but soon it became clear it needed to be more. “I was attempting to sort through the detritus. It was really in terrible shape.” As Margo recalls, she struck up a friendship with Jean Rains, whose father had built it as an anniversary present for her mother. Jean had photos from when she was a child, and her family would come out from Philadelphia every summer. “As we talked and I learned more about its history, I decided to restore it, add on to it and make it into a restaurant,” says Margo.

The idea of Log Haven was born. But, “It was a much bigger project than I expected,” says Margo. “We encountered problems. We had to jack the building up to meet earthquake code, remove asbestos and remove an underground heating oil tank. But eventually, we got up and running.”
On top of all the challenges, Margo was not native to the restaurant business. “I was a Chief Technology Officer and Vice President of Operations for a multi-billion dollar healthcare company,” she says. “I found that things weren’t really right in line with my passions. So I took a leap to retire and was looking for a project that would fulfill what I wanted to offer to the universe.” Log Haven fit the bill. “And so when we opened, my intention was nature, nurture and nourish.”
That is one of the reasons Log Haven has stayed close to their mountain sanctuary. “You can’t be ‘nature, nurture, nourish’ if all you’re trying to do is build a brand and spread it out everywhere,” Margo says. “You put your stamp on something special, show where your values are and hope that others respond to it. We’ve been fortunate to pull that off at Log Haven.”
“Nature, nurture and nourish” have been the guiding values for Log Haven’s team, which has been there almost since the beginning. All are co-owners: Ian Campbell, the General Manager; Faith Scheffler, the Sales and Event Manager, and David Jones, the Executive Chef. “When big things occur, like recessions, significant legislative changes, or, heaven forbid, COVID, we tend to take a longer view,” she says. “We’ve been through these things.” And so, Log Haven, like with any true haven, stays the course and is known for its team, values and amazing food. Chef Jones was a James Beard semi-finalist for the best chef in the mountain region this past year and Log Haven has consistently been lauded by this very magazine’s Dining Awards. But Margo sees a bigger mission. “We’re so darnn lucky,” she says. “We have so many people who’ve gotten engaged, celebrated promotions, recruited people to move to Salt Lake. We give them a place, a beautiful, almost sacred space to celebrate the desire for connection.”
The general manager, Ian, always says, “We have a soul.” And Margo sees that as what really sets Log Haven up as the special place it is. “We see it as more than just a business. I believe we do have soul, and I think that’s a beautiful thing.”
Log Haven
6451 Mill Creek Canyon Rd., SLC
log-haven.com
See more stories like this and all of our food and drink coverage. And while you’re here, why not subscribe and get six annual issues of Salt Lake magazine’s curated guide to the best of life in Utah?
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A new law in Utah allows students to opt out of coursework that conflicts with their beliefs
Utah
Utah Royals FC Returns Home to Host Racing Louisville FC Chasing Eight Match Unbeaten Streak | Utah Royals
HERRIMAN, Utah (Thursday, May 14, 2026) — Utah Royals FC (5-2-2, 17 pts) returns to the Beehive State this weekend to host Racing Louisville FC (2-1-5, 7 pts) for the first meeting between the two clubs during the 2026 campaign on Sunday, May 17, at America First Field. Kickoff is scheduled for 6:00 p.m. MT.
Utah enters Sunday’s contest following a hard-fought 0-0 road draw against Bay FC at PayPal Park, earning another clean sheet while continuing the club’s streak of never allowing Bay FC to score at home against Utah Royals FC. The point on the road marked Utah’s 11th away point of the 2026 campaign, equaling the club’s combined road-point total from both the 2024 and 2025 seasons.
The Royals were tested throughout the opening half, with one of Bay FC’s best opportunities coming in the 40th minute when Racheal Kundananji broke forward on a dangerous run through the middle of the pitch before entering the penalty area. Midfielder Narumi came up with a crucial defensive stop, diving in front of the attempt and deflecting the shot away with her leg to preserve the scoreless draw. The sequence highlighted Utah’s defensive commitment, with multiple Royals players sprinting back to disrupt the Bay FC attack and protect the clean sheet heading into halftime.
Utah continued to remain organized defensively throughout the second half, limiting Bay FC’s opportunities and securing its fifth clean sheet of the 2026 season. The result extended the Royals’ unbeaten streak to seven consecutive matches while also leaving Bay FC winless against Utah through five all-time meetings between the clubs.
With the result, Utah extended its unbeaten streak to seven consecutive matches, continuing the Royals’ impressive run of form heading into Sunday’s home match against Racing Louisville FC.
Head Coach Jimmy Coenraets and his squad now look to build on an impressive seven-match unbeaten streak, alongside multiple consecutive clean sheets against Chicago Stars FC, Seattle Reign FC, Angel City FC, Houston Dash, and most recently Bay FC. The result against Bay extended Utah’s strong run of form as the Royals continue to establish themselves as one of the league’s toughest defensive sides. Utah now returns home looking to carry that momentum into America First Field in front of its home crowd while aiming to extend both its unbeaten streak and defensive success.
Now in his second full season at the helm, Head Coach Coenraets continues molding a balanced squad built on defensive discipline, midfield control, and attacking creativity. Sunday’s contest presents another opportunity for Utah to extend its unbeaten streak to eight consecutive matches while collecting crucial points at home in front of the club’s supporters at America First Field.
Racing Louisville FC enters the matchup with a 2-1-5 record, most recently earning a 3-1 home victory over Portland Thorns FC after suffering back-to-back defeats. Led by Head Coach Bev Yanez, Racing Louisville FC will look to build on its return to winning form and secure all three points on the road at America First Field.
Sunday’s contest marks the tenth match of the 2026 NWSL regular season for the Royals and the ninth for Racing Louisville FC, with both sides aiming to secure valuable early-season points and strengthen their position in the league standings.
WATCH LIVE on Victory+ with Josh Eastern and McCall Zerboni :: Utah Royals FC vs Racing Louisville | America First Field | 6:00 p.m. MT
WATCH LIVE on Victory+ with Kelley O’Hara and Ali Riley :: Utah Royals FC vs Racing Louisville | America First Field | 6:00 p.m. MT
LISTEN via KSL Sports Radio (102.7 FM / 1160 AM) starting at 5:30 p.m. MT
Following Sunday’s match, Utah Royals FC will remain in the Beehive State to host inaugural side Denver Summit FC on Saturday, May 23, at America First Field. Kickoff is scheduled for 4:30 p.m. MT, with tickets available for purchase here.
Utah
‘It means building hope’: USU brings independence to refugee group through chicken coop project
SALT LAKE CITY (ABC4) — Refugee communities in Utah are being supplied with farm-fresh eggs and poultry thanks to a collaborative effort between Utah State University and Utah Refugee Goats.
According to Utah Refugee Goats (URG), their goat and poultry farm supplies refugee communities with reliable, affordable and culturally familiar sources of meat. Thanks to Utah State University (USU) agriculture students, it’s getting some ‘egg’stra attention.
Over the last 10 weeks, Brad Borges, a Ph.D candidate for career and technical education, has been taking a hands-on approach with his students to construct a new chicken coop with the support of a mobile construction lab and a $20,000 grant.
According to URG President Abdikadir Hussein, the coop is equipped with fully enclosed roofs and will increase their flock by 40%, meaning faster growth for the Salt Lake City-based farm. As a refugee, though, Hussein said it means even more.
“It means resiliency. It means independence. It means building hope. Hopelessness is something that is killing the most refugees inside,” he expressed. “I came as a refugee, and hope is the last everything that ever came to mind.”
“We feel like even the birds are happy, like they want to get into there,” he added.
From the student perspective, being able to build a project that will be used to generate money for refugee groups was incredibly engaging and inspirational, according to Borges. The sentiment is shared by Joseph Okoh, extension assistant professor of small acreage livestock.
“It’s a win-win situation for everyone,” Okoh said. One, we are getting the coop for the refugee group, these students are going to learn from the construction of the coop, and not only that, everybody is going to be happy to be part of this community to be able to develop a better coop for better production.”
To learn more about issues facing refugees in Utah and how to support them, visit Utah Refugee Goats’ website.
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