- Pizzeria 712 - 320 State St #185, Orem, UT - This has been a Crafts family favorite since it opened. 712's approach shares many of our own philosophies and values regarding food - simple yet creative, ingredient driven, and house-made. Always delicious!
- Asahi - 1470 N State St, Orem, UT - Great sushi at a great price. Conveniently located. We go here a lot!
- Tsunami Restaurant & Sushi Bar - 1616 W Traverse Parkway, Lehi, UT - Not only is the sushi fabulous, there are lots of delicious options to satisfy even the sushi averse, including an impressive sake list.
- Oteo - 139 S State St, Lindon, UT - Tacos, sopes, and empanadas after our own hearts! Innovative and trendy, yet still simple and without fuss. Don't miss the avocado tacos.
- Black Sheep Cafe - 19 N University Ave, Provo, UT - Southwestern Native American cooking with full bar selections. Upscale and full service, but still casual. Ryan recommends the hog jowl tacos!
- Cravings Bistro - 25 W Center St, Pleasant Grove, UT - A modern take on classic comfort dishes (grilled cheese and soup). It's impossible to pick the wrong sandwich, but if you're undecided opt for the ABC (apples, bacon, and cheddar). And it's just a few blocks away from our own office!
- The Foundry Grill - 8841 N Alpine Loop Rd, Sundance, UT - Ryan spends a lot of time skiing the slopes at Sundance, and drops in here often for an elegant dinner of modern American cuisine. The Tree Room, and Owl Bar are excellent too!
- Peace On Earth - 35 N 300 W #200, Provo, UT - Let's be honest, it's not easy to find a great cup of Joe of Utah County. We're so happy to see more places like this coming to town. Great sandwiches and beautiful digs as well!
- Taqueria 27 - 1688 W Traverse Pkwy, Lehi, UT - Great food at great prices. Fun for groups. Also featuring an array of specials updated daily.
- 180 Tacos - 3368 N University Ave, Provo, UT - Too many taco places you say? There's no such thing! Great to dine in or take. The daily specials are always fun!
- Bam Bams BBQ - 1708 State St, Orem, UT - Delicious Texas-style BBQ. And just like in Texas, the best thing is the brisket!
- Yamato - 1074 State St, Orem, UT - As much as we like to see new comers in our local restaurant scene, we're also ecstatic that places like Yamato stand the test of time. Excellent sushi as well as other classic Japanese dishes.
- CHOM Burger - 45 300 N, Provo, UT - Just because you've ditched fast food for good, doesn't mean you can't find a tasty burger out there. We love CHOM. And the milkshakes are killer too (especially the rotating seasonal selection)!
- Sidecar Cafe - 1715 W 500 S, Springville, UT - In addition to the great breakfast and lunch menus, you can check out the Legend's Motorcycle Museum while you're there.
- Straptank - 1750 West 596 South, Springville, UT - Across the parking lot from Sidecar, this brewery (yep, you read that right) features pub grub to satisfy all comers.
March 29, 2019
The Top 15 places to eat lunch in Utah County
March 8, 2019
Host an Olive Oil Tasting!
- Extra virgin olive oils. Start with 3-6 oils. Pick premium selections. And look to achieve as much variety as possible - oils of varying itensity, of different colors, and from multiple locales.
- Wine Glasses.
- Small Plates.
- Bread. Something with a great crust. Simple breads sans any flavors or accoutrements (the bread is simply to deliver the oil, not compete or contrast with it).
- Palate Cleanser(s). We suggest fresh fruit (apples, oranges, berries, etc.) and sparkling water.
- First, pour about a tablespoon of the first olive oil into your wineglass.
- Swirl the olive oil in the glass. Cup the glass in one of your hands and cover the top of the glass with the other. Swirl gently to release aromas. The warmth from your hands with help the aromas release as well.
- Uncover the glass and smell the oil deeply. Take mental notes of what you smell. Is it peppery? Fruity? Buttery?
- Next, take a sip of the oil almost in a 'soup-slurping' fashion. Allow the oil to run across the palate. Breathe in through your nose. Try to smell the oil again before swallowing.
- As you exhale, swallow the oil and concentrate on the flavor. Think about some general categories such as fruitiness, pungency, bitterness, earthiness, pepperyness, etc. Write down your observations and then compare them with your fellow tasters! You can also re-taste the oil by pouring it on a small plate and dipping the bread in the oil and seeing how that affects the taste.
- When you are ready to move on to the next oil, cleanse your palate with plain bread, a slice of apple, and/or sparkling water.
- Repeat the process for the oils.
February 13, 2019
Ryan’s Valentine’s Day Menu
December 26, 2018
A Very Special Baby Shower!
December 5, 2018
Badass Boards: Kaleb’s end grain cutting board
Tips for care of your end grain board
- Utah air is awfully dry and cause wood boards to split and crack. Conditioning the wood will prevent cracking and keep it looking beautiful. A good rule of thumb for treating a new board is to oil once a day for a week, once a week for a month, once a month for a year, and once a year for life. You should also treat wood after washing with heavy soap or anytime the wood looks dry.
- There are various conditioning oils, creams, waxes and blends available specifically for wood boards. However, the simplest solution is as good as any: mineral oil. Avoid vegetable oils and any others that aren't perpetually stables since they will eventually go rancid and make your board stink.
- Keep your cutting board on the counter top where it can breath. Avoid storage in places where airflow is stifled and where moisture can get trapped.
- Always wash your board by hand with soft materials. Only use soap when necessary. Never wash in the dishwasher, and never leave the board to to soak submerged.
November 29, 2018
Top picks for the kitchen! Holiday gift ideas from our chefs.
March 15, 2018
March Recipe of the Month: Guinness Braised Short Ribs
March 9, 2018
Friday Instagram of the Week!
March 2, 2018
Friday Instagram of the Week!
February 12, 2018
February Recipe of the Month: White Chocolate Panna Cotta
- 3 sheets gelatin (available in specialty stores)*
- 1 cup water (to soak the gelatin)
- 1¾ cups Chambord liqueur (for a no-alcohol substitute, melt equal amount of seedless raspberry jam)
- ½ cup sugar
- 1 to 2 baskets of raspberries, some are for garnish
White Chocolate Panna Cotta
- 5 sheets gelatin (available in specialty stores)
- ¼ cup milk
- 4 cups heavy cream
- ½ cup granulated sugar
- 1 vanilla bean, split and scraped
- 3 ½ ounces chopped white chocolate
Raspberry CoulisMakes ½ cup
- ½ cup water
- ½ cup Chambord liqueur (for a no-alcohol substitute, melt equal amount of seedless raspberry jam)
- 2 tablespoons sugar